Easy Brussels Sprouts Salad
Prep time
Total time
A quick, no cook brussels sprouts recipe that both kids and adults will enjoy. I swapped out pecorino for parmesan, which tends to be a crowd pleaser at our table.
Serves: 6
  • 1 pound brussels sprouts
  • ½ cup walnuts
  • ¼ cup shredded parmesan
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Kosher salt, to taste
  1. Trim off the ends of the sprouts, then cut into quarters.
  2. Working in small batches, load the sprouts into a food processor and pulse until no large chunks remain.
  3. In a large mixing bowl, combine the sprouts, walnuts, cheese, olive oil, and lemon juice. Add salt to taste.
Recipe adapted from The New York Times.
Nutrition Information
Calories: 154 Fat: 12g Carbohydrates: 9g Sugar: 2g Sodium: 76mg Fiber: 4g Protein: 6g
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/easy-brussels-sprouts-salad/