Description
This Shredded Brussels-Sprout Hazelnut Crunch salad is a vibrant and refreshing addition to any meal.
Ingredients
Scale
- 450 grams Brussels sprouts, finely shredded
- 15 millilitres fresh lemon juice
- 60 millilitres extra-virgin olive oil
- 1 cup Hazelnut Crunch
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Begin by finely shredding the Brussels sprouts. You can use a knife, a mandoline, or even a food processor for this task. Be sure to achieve a uniform consistency, which will help ensure that each bite is packed with flavor. Once shredded, add them to your large mixing bowl, ready to be combined with the dressing.
- In the same bowl with shredded Brussels sprouts, pour in the fresh lemon juice and extra-virgin olive oil. Toss the mixture gently, but thoroughly, allowing the dressing to coat every bit of the Brussels sprouts. This step is essential as it infuses the salad with zesty brightness, balancing the bitterness of the Brussels sprouts.
- Next, fold in 180 millilitres (about three-quarters of a cup) of the Hazelnut Crunch into the salad mixture. Gently toss it to ensure that the nuts are evenly distributed throughout the mixture, enhancing the texture and flavor with each bite. Be careful not to over-mix, as you want to maintain the crunch of the hazelnuts.
- Season the salad with kosher salt and freshly ground black pepper to taste. This step really brings all the flavors to life, so adjust it according to your preference. Make sure to taste as you go to achieve the perfect balance.
- Transfer the salad to a beautiful serving platter, making it look appealing for your guests. As a finishing touch, sprinkle the remaining 60 millilitres (1/4 cup) of Hazelnut Crunch on top to add an inviting crispness and visual allure. Serve the salad immediately to ensure the best flavor and texture!
Notes
Toasting the hazelnuts enhances their flavor, so consider doing that before adding them to the salad. This salad can be made a few hours in advance, but it’s best served fresh to maintain the crunch of the hazelnuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 220 kcal
- Sodium: 150 mg
- Protein: 5 g