Warm Brussel Sprouts Super Salad
- 750 grams Brussel sprouts
- 1 Cup Broccoli florets finely chopped
- 1/3 Cup Parsley finely chopped
- 2 tsp Red wine vinegar
- 1 Lg Lemon zested and juiced
- 1/3 Cup Dried cranberries naturally sweetened
- 1/3 Cup Almonds toasted
Trim the woody end from the Brussel sprouts and remove any damaged outer leaves and discard. Add the whole, trimmed sprouts into a large pot of boiling water, cover and cook for approximately 7 minutes or until just tender.
While the Brussel sprouts are cooking, finely chop the raw broccoli and parsley and set aside.
Whisk together the vinegar, lemon zest and lemon juice and season with a little salt and pepper to taste.
Drain the sprouts and set aside to allow to cool enough to handle. Roughly chop the sprouts in to bite size pieces (or smaller), then transfer them to a serving bowl. Add the finely chopped broccoli and parsley, along with the cranberries and almonds.
Pour over the lemon dressing and toss together. Serve immediately.
Calories: 127kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 609mg | Fiber: 7g | Sugar: 8g | Vitamin A: 26.4IU | Vitamin C: 150.6mg | Calcium: 8.5mg | Iron: 13.3mg