Brussels Sprout Salad

This is one of my favorite salads to make. Especially when it's 75 and sunny here in Manhattan Beach. You need something light, filling, and filled with season fruits and vegetables. But that really is the best part - you can use the base of the brussels sprouts salad and add whatever you want to it. I guarantee it's delish!

The ingredients are super basic.

• 1 lbs fresh organic brussels sprouts
• 1 zucchini 
• 1 head of broccoli 
• 1/2 white onion
• 1/2 poblano pepper
• 4-5 large strawberries
• 1 carton of raspberries
• handful of sunflower seeds

So fresh and gorgeous

1. There is a little bit of prep to this salad, but once everything is chopped and diced it takes literal minutes before you are serving yourself lunch. But first you must chop the brussels sprouts. I cut off the hard end of the sprout and then shave the sprouts into as thin as pieces as possible. I toss them all in a large bowl once done.

"You can go shave your sprouts now"

2. Once done with the brussels sprouts, you shave the head of broccoli in the same fashion and toss into the large bowl.

3. After the broccoli, it's the zucchini's turn. The zucchini then goes into a large skillet with at least an 1.5 to 2 inch side or large enough to hold all of the brussels sprouts and broccoli as well. The zucchini gets sautéed first since it takes a bit longer to cook than the rest.

"Hop in the pan zucchini, we're going shopping"

4. While the zucchini is sautéing. Dice up the poblano peppers, white onion, and strawberries into the same size pieces. Set aside. Use as much as you would like to toss into the salad.

5. Once the zucchini is soft and tender. Drop the shaved brussels sprouts and broccoli into the same pan. It's going to wilt, but don't be alarmed if you think you've made too much. Salt and pepper the pan and use tongs to constantly turn the vegetables.

Too much? Nahhh

6. Keep turning for 4-5 minutes or until your desired tenderness. I like my brussels sprouts with a bit of a crunch. At this point, I also tossed in some sunflower seeds I had lying around, just to add a pinch of extra crunch.

See! Perfect!

7. Pull the vegetables off the heat and put back into your large bowl. Add the poblano peppers, onions, strawberries, and raspberries into the bowl. Toss with your tongs being carful not to crush the fruits. Add any more salt and pepper if you need it. Spoon into your bowl and go nuts!!

Oh yeah, and an ear of corn with it is beyond good!

Not only is this salad super light, but it's super refreshing and ridiculously filling. I get so excited when I pick up fresh organic brussels sprouts from the market because this meal takes honestly less than 20 minutes from start to finish. It's perfect!!

Cheers,

Kate