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Lemony Shaved Brussels Sprout Salad

A fresh, vibrant salad featuring shaved Brussels sprouts, lemon juice, and toasted pine nuts, perfect for any occasion.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups shaved Brussels sprouts Use small to medium sprouts for even slicing.
  • 1/4 cup extra-virgin olive oil Plus more for drizzling.
  • 1/4 cup fresh lemon juice Can substitute lime juice for a different flavor.
Mix-Ins
  • 1/2 cup toasted pine nuts Can swap for sliced almonds, walnuts, or sunflower seeds.
  • 1/3 cup dried cranberries Golden raisins or chopped dried cherries as alternatives.
  • 1/3 cup grated pecorino cheese Optional; can replace with Parmesan or feta.
  • 1/3 cup chopped chives Alternatively, use green onions or parsley.
  • to taste sea salt and freshly ground black pepper Add according to your preference.

Method
 

Preparation
  1. Slice the Brussels sprouts very thinly using a mandoline or a sharp knife. Place them in a medium bowl.
  2. Toss the Brussels sprouts with olive oil, lemon juice, toasted pine nuts, dried cranberries, pecorino cheese (if using), chives, and a pinch of salt and pepper.
Resting
  1. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld.
Serving
  1. Before serving, give the salad a gentle toss and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Make Ahead
  1. Prepare the salad ahead of time as it holds up well for 2 to 3 days in the refrigerator.

Notes

For best results, thinly slice the Brussels sprouts and let the salad rest for flavor enhancement. Adjust seasoning to taste, especially the salt and lemon juice.