Recipe of the Month

May 2014: Brussels Sprouts and Chard Slaw

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This salad is packed with nourishing vegetables and absolutely delicious! Brussels sprouts are a good source of vitamin k, vitamin c, fiber and contain a chemical that is thought to anti-cancer properties. To make this recipe a little easier, you could buy pre-sliced Brussels sprouts or put them in the food processor. This salad is excellent alone, paired with some fish, or topped in a pita or sandwich.

Ingredients for Salad:

  • 1.5 cups shredded carrots
  • 1.5 cups shredded chard leaves
  • 1/2 lb Brussels sprouts, sliced
  • 4 celery stalks, roughly chopped
  • 1/4 cup dried cranberries

Dressing:

  • 4 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 tablespoons fresh basil, chopped
  • 2.5 teaspoons organic raw honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1-2 lemons
  • Zest of 1 lemon

Instructions:

  1. Add all dry ingredients for salad into a large bowl.
  2. In a small bowl, whisk together ingredients for dressing.
  3. Pour dressing over salad and mix well. Serve immediately or put in fridge for a couple hours so flavors can mix.