A bright fresh flavored salad perfect to pair with a simple main course or holiday dinner.
2 cups finely shredded brussels sprouts, about 1 pound
4 strips thin slice bacon, finely chopped, see notes
1 Teaspoon lemon zest, grated with a microplane
2 Tablespoons freshly squeezed lemon juice
1/4–1/2 Teaspoon sea salt
1/4 Teaspoon black pepper
1 Teaspoon minced garlic, about 1/2 a clove
1 Tablespoon whole grain mustard
Optional: 1-2 Teaspoons maple syrup, omit for Whole30
1/2 cup chopped walnuts, toasted
Place the shredded brussels sprouts into a medium sized bowl.
Preheat a cast iron skillet over medium heat. When the pan is hot, add the chopped bacon and cook until the bacon is crispy and the fat has rendered.
Remove the pan from the heat and whisk in the lemon juice, zest, sea salt, pepper, garlic, whole grain mustard, and walnuts. Or keep the walnuts out to serve on the side if you think you’ll have leftovers. Taste to adjust the salt levels and add the maple syrup if desired.
Pour the still hot dressing over the brussels sprouts and toss to combine.
Serve immediately, or within 1 day for best results.
Be sure and check the labels for sugar free bacon to make this recipe Whole30.
- Category: Salad
- Method: Sauté
- Cuisine: American
Keywords: Paleo, Whole30, Gluten Free, Dairy Free, Grain Free, Side Dish, Salad