Mint Brussels Sprouts

By mahto

Ingredients

• Serves 2
• 1 lb. medium Brussels sprouts
• 2 Tbsp sherry vinegar
• 2 Tbsp Barlean's ground flax seeds
• 1/2 Tbsp ground chia seeds
• 1 tsp chlorella
• 1/4 tsp cumin
• 1/6 tsp fresh ginger
• 2 Tbsp Barlean’s flax oil
• 1 small Vidalia onion, thinly sliced
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 4 cups fresh mixed greens
• 2 cups fresh baby arugula
• 1/2 cup torn fresh mint leaves
• 2 Tbsp pistachios, finely chopped
• 1 tsp fresh lemon zest, for garnish

Preparation

Step 1

FILL a large bowl with ice water. Blanch Brussels sprouts for 3 minutes in a large saucepan of boiling salted water. Transfer to the ice bath. Drain and pat Brussels sprouts dry.

BEAT sherry vinegar with flax seed, chia seeds, chlorella, cumin and ginger in a large bowl. Slowly whisk in flax oil until emulsified. Add Brussels sprouts and onions; gently toss to coat, then season with sea salt and pepper.

ARRANGE mixed greens and arugula on a platter and top with the dressed Brussels sprouts, mint leaves and pistachio nuts. Gently toss to coat. Garnish with lemon zest.