- 0.5 pound, thinly sliced Brussels Sprouts
- 2 Oranges
- 1 Grapefruit
- 2 Tablespoons, shaved Parmesan (optional)
- 1 Tablespoon, toasted Pine Nuts
- Fresh Basil Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Fresh Orange Juice
- 0.25 teaspoon Sea Salt
- 1 teaspoon Mustard
- 1 teaspoon Honey
This spring and summer brussels sprouts and citrus salad is the perfect combination of sweet, crunchy and refreshing.
The best part of the salad is that it does not require any cooking at all as we are keeping the product raw.
For the best texture outcome, thinly shave or slice the brussels sprouts.
I like using the slicing tool that comes with my food processor but you can also use a mandolin slicer or a sharp knife if you have good knife skills.
Since I live in Florida, we have great access to a variety of citrus.
The color and flavor combination of orange and grapefruit is great.
You can use navel oranges, cara cara, blood oranges, or even meyer lemon if you like it tart!
To keep with the fresh citrus theme, use the juice of an orange to make a vinaigrette!
It is mixed with high-quality extra virgin olive oil, salt, mustard and a touch of honey for sweetness.
For more texture and a bit of fatty-ness, lightly toasted pine nuts are added.
Thinly shaved parmesan cheese is also a great addition here. If you are dairy-free, leave it out completely or use your favorite dairy-free cheese.
Lastly, because I love herbs, fresh basil leaves add color and aroma. You can also use fresh mint!
Prep The Produce
Wash, dry and thinly slice the brussels sprouts then add to a salad platter. Use a very sharp knife or the slicer tool that comes with your food processor, if you have it.
Wash then cut one of the oranges in half and move one half to the side; this will be used for the dressing.
Remove the rinds of the oranges and grapefruit then slice into rounds then into quarters.
Top the thinly sliced brussels sprouts with the citrus slices.
Make the Dressing
To make the salad dressing, add all of the ingredients to a jar, add a lid then shake well until emulsified.
Dress The Salad & Serve
Pour the dressing over the thinly sliced brussels sprouts and citrus slices and give it a light toss.
Lastly, add toasted pine nuts, shaved parmesan and fresh basil leaves, if desired.
Store any leftovers in an air-tight container in the refrigerator for up to 3 days.