Bright and Zesty Shaved Brussels Sprout Salad

Brussels sprouts are a nutrient powerhouse. Packed with fiber, antioxidants, and immune-boosting vitamin C, they help support digestion, promote glowing skin, and keep your energy steady. Adding them to your holiday table is a delicious way to balance heavier dishes with something fresh and vibrant.

This shaved Brussels sprout salad is crunchy, zesty, and full of flavor—a perfect holiday side dish, or light lunch to keep you feeling balanced and nourished. Enjoy!

Ingredients:

2 cups Brussels sprouts, finely shaved or thinly sliced w/ a mandoline.

1 apple, thinly sliced (Honeycrisp or Granny Smith work well)

¼ cup dried cranberries

¼ cup chopped pecans or walnuts, (optional)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon Dijon mustard

½ teaspoon maple syrup

Salt and pepper to taste

I also love to sprinkle pomegranate seeds on top and shaved pecorino if desired.

Instructions:

Start by preparing the dressing: whisk together lemon juice, olive oil, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth.

In a large bowl, combine the shaved Brussels sprouts, apple slices, cranberries, and nuts.

Pour the dressing over the salad and toss to coat evenly.

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Pro Tip: For an extra crunch, toast the nuts before adding them.

Watermelon and Avocado Salad

Who doesn’t like Watermelon on a hot day (or night), and with cucumber, mint, and red onion. It’s the perfect Summer dish.

Ingredients

4 cups watermelon, cubed

2 avocados, diced

1 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup fresh mint leaves

2 tbsp olive oil

1 tbsp lime juice ( or lemon )

Salt and pepper to taste

Directions

In a large bowl, combine gently watermelon, avocado, cucumber, red onion, and mint leaves.

Drizzle with olive oil and lime/ lemon juice, then season with salt and pepper.

Toss gently and serve chilled.

Spring Clean Reset Salad

INGREDIENTS:

• 1 head Russian red kale, leaves or other mixed greens of choice, chopped

• ½ red bell pepper, cut into matchsticks

• 6 small radishes, thinly sliced

• 1 medium carrot, peeled and grated

• ½ small cucumber, peeled and thinly sliced

• 1 large ripe avocado, peeled and diced

• 1/2 can of garbanzo beans, rinsed and drained

• 1 large golden beet, roasted and chopped

• ½ raw walnut halves, chopped

Lemon-Parsley Dressing:

• ¼ cup + 1 tablespoon avocado oil or olive oil

• ¼ cup fresh lemon juice (1 large lemon)

• 1 clove garlic, minced

• ¼ cup packed fresh parsley leaves

• 2 teaspoons pure maple syrup

• 2 teaspoons stone ground mustard

• A pinch of salt

Prepare the Lemon-Parsley Dressing:

In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.

NOTE: Pour the olive oil in slowly as the last ingredient while whisking.

Directions:

1. Wash the kale leaves ( remove stalks) or mixed greens under cold water and pat dry with a paper towel or use a salad spinner. Finely chop or tear the leaves and place in a large serving bowl.

2. Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.