RICHMOND, Va. - Are you looking for a way to refresh your summer menus? Erika Schlick, author of Wandering Palate, shares her favorite Brussels sprout recipe. Wandering Palate is the collection of 28 days of travel inspired by healthy paleo meals. To learn more about Erika and her book, visit her website.
SALAD
1 lb. Brussels sprouts
1 avocado, diced
¼ cup sliced almonds
LEMON MINT DRESSING
½ cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
½ cup chopped fresh mint leaves
3 tablespoons chopped fresh tarragon
½ teaspoon Dijon mustard
¾ teaspoon salt
½ cup olive oil (use code TRAILTOHEALTH for 10% off)
DIRECTIONS
1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.
2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk.
3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.
