Brussels Sprouts & Broccoli Salad

Brussels sprouts make for an excellent salad basis. This delicious salad can be kept refrigerated for several days without losing its crunch. Enjoy it as a side dish or have it by itself as a light and healthy main.

Ingredients:

(makes 4 servings)

For the salad

• 200g Brussels Sprouts, sliced into thin rings

• ½ head of broccoli (± 250g), cut into small florets

• 20g almond flakes, roasted

• 20g parmesan, grated

For the dressing

• 1 tbsp honey

• 1 tbsp dijon mustard

• 1.5 tbsp apple cider vinegar

• 3 tbsp olive oil

• salt & pepper to taste

Instructions:

1. In a small frying pan, dry roast the almond flakes over medium heat. Once they are nicely browned, transfer them to a bowl and let cool completely.

2. Meanwhile, wash the Brussels sprouts and remove any outer leaves that are bruised or dirty.

3. Holding them by the stem, slice the Brussels sprouts into very thin rings.
   (Note: If you don’t have a very sharp knife, you might find it clumsy to cut the sprouts that way. If so, you can first cut the sprouts lengthwise to create a flat surface and slice them cut-side down. Afterward, go and buy yourself a sharp knife.)

4. Wash the broccoli, remove most of the stem and cut into small florets.

5. Put both the sprouts and the broccoli in a large bowl. Grate in the parmesan.

6. In a small bowl, combine all the dressing ingredients and whisk until an emulsified dressing forms. Taste and adjust for seasoning.

7. Add the dressing to your salad and mix to combine. Lastly, add the almond flakes and mix again.

Enjoy!

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