Lunch · 15 min · american

Shaved Brussels & Parmesan Salad

Dinner decisions, handled: Shaved Brussels & Parmesan Salad pairs brussels sprouts with parmesan for a 15-minute American lunch. Each serving lands at 760 calories with 30g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Brussels sprouts
• 1/3 cup Parmesan
• 1/4 cup Almonds
• 1 Lemon
• 2 tbsp Olive oil
• 1 clove Garlic

Steps

1. Trim the brussels sprouts and shave them as thin as possible with a sharp chef's knife — thin shavings eat like a slaw.
2. Whisk the lemon juice, olive oil, grated garlic, and 1/2 teaspoon salt in a large bowl.
3. Add the shaved sprouts and toss thoroughly; rest 10 minutes so the acid softens them.
4. Toast the almonds in a dry skillet over medium heat for 3–4 minutes until golden.
5. Taste the salad: the sprouts should be tender-crisp, not raw-hard.
6. Shave the parmesan over the top with a vegetable peeler for wide curls.
7. Top with the toasted almonds and serve.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes