Shaved Brussels Sprout Salad with Parmesan and Pecans

Why This Is Strictly Keto

Raw Brussels sprouts are a low-carb cruciferous vegetable, and the dressing uses only olive oil, lemon and mustard. Parmesan and pecans add richness without sugar, and no dried fruit or sweetener is needed.

Ingredients

• 1 lb (450 g) Brussels sprouts, trimmed
• ½ cup (50 g) pecans, toasted and chopped
• ½ cup (50 g) shaved Parmesan

Lemon-Dijon dressing

• ⅓ cup (80 ml) extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 small clove garlic, grated
• ½ teaspoon fine sea salt
• Freshly ground black pepper

Instructions

1. Shave the sprouts: Slice the Brussels sprouts as thinly as possible with a sharp knife, mandoline or the slicing blade of a food processor. Separate the shreds with your fingers.

2. Make the dressing: Whisk the olive oil, lemon juice, mustard, garlic, salt and pepper in a large bowl.

3. Toss: Add the sprouts and toss well. Let sit for 10 minutes so the sprouts soften slightly.

4. Finish: Fold in the pecans and half the Parmesan. Top with the remaining Parmesan and serve.

Nutritional Info (per serving, approximate)

Tips

• Toast the pecans in a dry skillet for 3–4 minutes for the best flavor.
• The salad holds up well and tastes even better after an hour in the refrigerator.
• Add crumbled bacon for an extra salty crunch.