Brussel Sprout and Apple Salad (Vegan)

Prepare the dressing: Zest the lemon, then slice into two halves. Squeeze out the juice into a glass jar. Add the extra virgin olive oil, maple syrup, lemon zest and salt. Secure the lid onto the jar then shake well for a few seconds until the ingredients have combined.
60 ml (¼ cup) extra virgin olive oil., 1 lemon, juice of, 1 tablespoon maple syrup., ½ teaspoon salt
Shred the brussel sprouts: Rinse the sprouts in cold water and pat dry with a kitchen towel. Trim off the ends then place into the top of a food processor with a slicing blade and shred. Alternatively, slice thinly with a knife or mandolin.
300 g (10.5 oz) brussel sprouts
Chop ingredients: Peel the red onion and chop finely. Slice the apple into four, cut out and discard the core. Dice the apple into small pieces. Slice the green olives lengthways into slithers.
1 red apple, 1 small (¼ cup, chopped) red onion, 10 (1 cup) pitted green olives
Toss with dressing: Add the flaked almonds and remaining salad ingredients to a large bowl. Pour over half the dressing and toss the salad to coat with the dressing before serving.
300 g (10.5 oz) brussel sprouts, 1 small (¼ cup, chopped) red onion, 10 (1 cup) pitted green olives, 4 tablespoon (¼ cup) flaked almonds, 1 red apple