Shaved Brussels Sprouts Salad with Citrus Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Shaved Brussels Sprouts Salad with Citrus Vinaigrette
30 min.
4
238kcal

Suggestions


If you're looking for a vibrant and healthy dish that can elevate any meal, look no further than this Shaved Brussels Sprouts Salad with Citrus Vinaigrette. This delightful salad is not only visually appealing but also packed with flavor and nutrition, making it a perfect addition to your table for any occasion. With its refreshing citrus dressing and the satisfying crunch of almonds, it promises to tantalize your taste buds while keeping your meal light and invigorating.

This vegetarian, vegan, gluten-free, and dairy-free dish comes together in just 30 minutes, making it a convenient option for busy weeknights or a stunning side for dinner parties. The key to its unique flavor lies in the homemade vinaigrette, which features a harmonious blend of zesty lemon, lime, and orange juices, beautifully counterbalanced by extra-virgin olive oil and a hint of shallot for depth.

Shaved Brussels sprouts add a crisp texture and earthy flavor that pairs perfectly with the vibrant dressing. Topped off with delicate egg whites, creamy yolks, and crunchy toasted almonds, this salad is as nutritious as it is delicious. It's sure to impress your friends and family, proving that healthy eating doesn't have to be bland. Serve this salad as a side dish, starter, or even a light snack, and enjoy the burst of fresh flavors in every bite!

Ingredients

  • 0.5 cup almonds toasted chopped
  •  juice of lemon juiced
  •  juice of lime juiced
  •  juice of orange juiced
  • 0.3 cup olive oil extra-virgin
  • servings salt and pepper to taste
  • small shallots minced

Equipment

  • bowl
  • sauce pan
  • whisk
  • mandoline
  • potato ricer

Directions

  1. In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes.
  2. Pour into a heatproof bowl and let cool to room temperature.
  3. Whisk in the minced shallot and the olive oil. Season with salt and pepper. Set aside.Separate the yolks and whites from the hard boiled eggs. Press them through a potato ricer, separately.Using a mandoline, carefully shave each Brussels sprout, holding on the stem end. A Teflon glove is a good idea to protect your hand. Toss the shaved Brussels sprouts with the vinaigrette and transfer it to a serving bowl. Top with the egg whites, followed by the yolks and almonds.
  4. Serve.

Nutrition Facts

Calories238kcal
Protein6.59%
Fat81.18%
Carbs12.23%

Properties

Glycemic Index
23
Glycemic Load
1.21
Inflammation Score
-4
Nutrition Score
7.9078260064125%

Flavonoids

Cyanidin
0.44mg
Catechin
0.23mg
Epigallocatechin
0.46mg
Epicatechin
0.11mg
Eriodictyol
0.6mg
Hesperetin
3.55mg
Naringenin
0.53mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.47mg
Kaempferol
0.07mg
Myricetin
0.01mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:237.61kcal
11.88%
Fat:22.48g
34.58%
Saturated Fat:2.55g
15.94%
Carbohydrates:7.62g
2.54%
Net Carbohydrates:5.1g
1.86%
Sugar:2.85g
3.16%
Cholesterol:0mg
0%
Sodium:195.36mg
8.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.11g
8.22%
Vitamin E:6.56mg
43.71%
Manganese:0.43mg
21.58%
Vitamin C:13.15mg
15.94%
Magnesium:52.28mg
13.07%
Vitamin B2:0.21mg
12.46%
Fiber:2.52g
10.07%
Copper:0.2mg
9.98%
Phosphorus:93.93mg
9.39%
Vitamin K:8.24µg
7.84%
Potassium:198.57mg
5.67%
Calcium:53.8mg
5.38%
Iron:0.86mg
4.77%
Folate:16.74µg
4.18%
Zinc:0.6mg
4%
Vitamin B1:0.06mg
3.84%
Vitamin B3:0.74mg
3.69%
Vitamin B6:0.06mg
2.92%
Vitamin B5:0.15mg
1.5%
Selenium:0.84µg
1.2%
Source:SippitySup