Time: 20 min.
Complexity: easily
Servings: 4

Fresh Brussels sprouts make a delicious, juicy salad. Thinly shred them and toss with toasted pecans in a light lemon dressing. A food processor makes chopping smaller heads quicker.

Ingredients:

• 3/4 cup pecans
• 450 g Brussels sprouts, finely shredded
• 5 tablespoons extra-virgin olive oil
• Juice of half a lemon
• 2 tbsp chopped fresh chives (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pecans, Brussels sprouts, lemon juice, chives

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Preparation:

Step 1
• Toast the pecans in a small skillet over medium heat for about 5 minutes. Cool and chop coarsely.
Step 2
• Combine the Brussels sprouts, pecans, olive oil, and lemon juice in a large bowl. Season with salt and pepper to taste. Sprinkle with chives, if using.

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