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prep time
20 min
cook time
10 min
ready time
30 min
Shredded Brussels Sprouts Detox Keto Salad
Brussels sprouts are part of the cruciferous family of vegetables. They are known to be high in sulfur, which stimulates detox enzymes in the liver, helping remove toxins from the blood and supporting healthy liver function. Brussels sprouts make the perfect base for this Keto detox salad. This shredded Brussels sprouts detox Keto salad provides a delicious punch of flavor and is a total crowd-pleaser - even for those who dislike Brussels sprouts! It is super easy to make and is served with a delicious avocado mustard dressing.
How long can you store this shredded Brussels sprouts detox Keto salad?
To ensure that this Keto detox salad keeps well in the fridge, store the dressing and salad in separate air-tight containers to maintain their freshness and texture. Once shredded, the Brussels sprouts can stay fresh in the fridge for up to 3 days maximum.
Is it safe to eat raw shredded Brussels sprouts?
Yes, you do not need to cook Brussels sprouts to be able to enjoy them. They are totally safe to eat uncooked. However, they tend to have a tougher texture compared to other leafy greens typically used in salads. Therefore, finely shredding, sautéing, and marinating them in the dressing gives this highly addictive and delicious Keto detox salad a perfectly tender texture. Not to mention, Brussels sprouts work well in many Keto detox recipes.
What should you serve this Keto detox salad with?
This shredded Brussels sprouts detox Keto salad is good to enjoy just as it is. However, it pairs well with any Keto-friendly meat dishes like roasted chicken or turkey. It can also be enjoyed with cauliflower mash or seared salmon.
Net Carbs
5.4 g
Fiber
5 g
Total Carbs
10.5 g
Protein
5 g
Fats
12.6 g
163 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brussels sprouts, raw
300 g
Kale
2 cup
Onion
0.25 small
Salt
0.5 tsp
Toasted Sliced Almonds
2 tbsp
Hemp Hearts Raw Shelled Hemp Seeds
1 tbsp
Avocado
0.5 each
Mustard
1 tsp
Garlic
1 clove
Lemon juice, fresh
1 tbsp
5% Authentic Greek Strained Yogurt
2 tbsp
Extra virgin olive oil
2 tbsp
Black pepper
0.25 tsp
Recipe Steps
steps 4
30 min
Step 1
Shred the Brussels sprouts into thin slices using a grater or knife. Roughly chop the kale and thinly slice the onion. Add 1 tbsp olive oil to a large skillet along with the Brussels sprouts and kale.Step 2
Season with 1/4 tsp salt and saute for 5-7 minutes or until tender. Take the veggies off the heat and place them in a bowl. Transfer to the fridge and let cool completely.Step 3
Slice the avocado open and scoop out the flesh into a blender. Add the mustard, garlic clove, lemon juice, greek yogurt, 1 tbsp of olive oil, and 1/4 tsp each salt and pepper. Blend until smooth.Step 4
To the cooked veggies in the bowl, add the sliced onions. Drizzle the dressing on top and toss. Transfer to a serving plate and garnish with toasted sliced almonds and hemp seeds.
Comments
knmcgill10 2 years ago
Delicious after indulging over the holidays!