This Brussels sprouts salad recipe is made with a lemon basil vinaigrette, so it’s super refreshing and complements the flavors of the Brussels sprouts perfectly. It’s a great salad to pack for work, and the sauce makes the salad feel super fresh no matter when you decide to enjoy it.
The almonds help add some extra crunch, but you can always replace them with something similar like walnuts or even chia seeds. And don’t limit the vinaigrette just to your salads – it’s a great dip for your chips and pita bread.
Brussels Sprouts Salad With Lemon Basil Vinaigrette
- 1/4 pound brussels sprouts
- 1/16 red onion
- 1/16 cup sliced almonds
- 1/4 cup fresh basil
- 1/4 clove minced garlic
- 1/16 cup olive oil
- 1/2 tablespoon lemon juice
- 1/16 teaspoon salt
- 1/16 teaspoon black pepper
Make vinaigrette: mix basil, garlic, olive oil, lemon juice, salt, and black pepper in food processor. If whisking in a bowl instead of using a food processor, then finely dice basil before whisking.
Prep: trim ends off brussels sprouts and chop red onion into quarters.
Shred: brussels sprouts and red onion in food processor (or finely dice by hand).
Toss: brussels sprouts and red onion with vinaigrette and almonds.