Brussel Sprout and Apple Salad (Vegan)
A light and crunchy brussel sprout and apple salad that’s packed with seasonal goodness and filled with flavour.
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Equipment
- Food processor with a slicing disk
- Glass jar with a lid
- Chopping board.
- Paring knife.
- salad bowl.
Ingredients
Lemon Dressing
- ¼ cup (60ml) extra virgin olive oil.
- 1 lemon, juice of, 4 tbsp
- 1 tbsp maple syrup.
- ½ teaspoon salt
Salad ingredients
- 3 ½ cup (300g) brussel sprouts
- 1 red apple
- ¼ cup (½ small) chopped red onion
- 1 cup (approx 10) small pitted green olives
- ¼ cup (4 tbsp) flaked almonds
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Storage
Keep any leftovers in a lidded container in the fridge for up to three days. Not suitable for freezing.
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