Enjoy this easy Brussels sprouts salad with lemon and dill dressing in less than ten minutes. Finely chopped raw Brussels sprouts are coated in an earthy dill dressing and toasted pine nuts add a satisfying crunch. In the dead of winter, this salad feels like a fresh burst of summer. You’ll often find raw Brussels sprouts salads on the menu in Italian restaurants with heaps of creamy dressings and Parmesan cheese. It seems that chefs are attempting to mask the raw sprouts when in fact the delectable crunch of raw Brussels sprout leaves is completely lost.
This recipe highlights that fresh green flavor and compliments it with an herbaceous dill dressing. And the best part? This salad can be made in ten minutes from start to finish.
It’s truly rare to find recipes that can be made in a hurry. Cooking shows boast “30 Minute Meals” or “Dinner for four in forty minutes,” but there’s often hidden cooking time or time-intensive prep work that isn’t counted. Cooking can and should be relaxing and fun, but sometimes you just might want some food on the table with minimal effort. Chop the sprouts quickly, toast the pine nuts, blend dressing and you’re done. Two portions of this salad make a light lunch or serve it alongside a piece of fresh grilled fish for dinner.
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Photos by Ally-Jane Grossan.