Shaved Brussels Sprout Salad with Beet and Carrots

Shaved Brussels Sprout Salad with Beet and Carrots

A Chopped Salad That's Perfect For Tomorrow's Lunch

For a healthy lunch on the go, this shaved brussels sprout salad with beets and carrots has you covered. Brussels sprouts, beets, carrots and jalapeño offer complementary textures and flavors while the garlic-yogurt vinaigrette packs a refreshing punch. Add crunchy croutons for good measure, and you get a clean eating favorite you can enjoy anywhere, anytime!


Ingredients list for the shaved brussels sprout salad

Serves 2

  • 1/2 lb (220g) Brussels sprouts, cleaned and trimmed
  • 1 medium raw beet, peeled and diced
  • 2 carrots, peeled and diced
  • Homemade croutons
  • 1 jalapeño pepper, sliced and seeded

The garlic yogurt vinaigrette

  • 2 tablespoons Greek yogurt
  • 2 tablespoons olive oil
  • Fresh cracked black pepper
  • 2 garlic cloves, smashed
  • 1 tablespoon white vinegar




1. In a mason jar, combine all ingredients for the vinaigrette. Give it a good shake and let sit in the refrigerator to allow the dressing infuse with garlic.

2. Put the ingredients for the salad except croutons and jalapeño in a food processor and process quickly using the shred mode. Transfer to a large bowl or shallow plate.

3. Remove garlic from the vinaigrette and pour over the salad. Toss with croutons and jalapeño and serve in individual bowls or plates. Enjoy!

Note: To make croutons: dice slices of fresh or stale bread, toss them in oil, salt and pepper then toast in the oven at 400°F(200°C) for 6-7 minutes, shaking the pan once or twice.


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