Arugula Salad With Mint Brussels Sprouts
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound brussels sprouts, trimmed
  • 2 tablespoon sherry vinegar
  • 2 tablespoon ground flaxseeds
  • 1 tablespoon ground chia seeds
  • 1 teaspoon chlorella*
  • 1/2 teaspoon wheatgrass powder
  • 1/4 teaspoon cumin
  • 1/6 teaspoon ground ginger
  • 2 tablespoon flaxseed oil
  • 1 small white onion, sliced thinly
  • sea salt and pepper, to taste
  • 4 cup mixed greens
  • 2 cup baby arugula
  • 1/2 cup torn mint
  • 2 tablespoon pistachios, chopped finely
  • 1 teaspoon lemon zest, for garnish
Directions
  1. Fill a large bowl with ice water. Bring a large saucepan of salted water to a boil over high heat. Blanch the Brussels sprouts for 3 minutes. Transfer to the ice bath. Drain and pat the Brussels sprouts dry.
  2. In a large bowl, beat the sherry vinegar with the flaxseeds, chia seeds, chlorella, wheatgrass powder, cumin, and ginger. Slowly whisk in the flaxseed oil until emulsified. Add the Brussels sprouts and onion, toss to combine, then season with sea salt and pepper, to taste.
  3. Mound the mixed greens and arugula on a platter and top with the dressed Brussels sprouts, mint, and pistachios. Gently toss to coat. Garnish with the lemon zest. Enjoy.