Brussels Sprouts & Walnut Salad

If like me your memories of Brussles Sprouts means overcooked, smelly little things then you’re going to really appreciate how much better they taste raw. This is a fantastic way to get super Brussels Sprouts into your diet without the risk of overcooking them.

These mini-cabbages are high in liver-supporting compounds and we all need the extra support these days.  They are considered to be a superfood by some.

If you’re missing a little meat then add some cooked nitrate-free bacon or shredded chicken.

½ cup walnuts
150g small Brussels
1 green apple
30g feta cheese
1 handful of parsley
1 tbsp of mint
Squeeze of lemon juice
2 tbsp of Apple Cider Vinegar
Salt and pepper

Remove the outer leaves of the sprouts.
Trim and cut the sprouts into thin strips.
Add the apple, walnuts and herbs and combine thoroughly.
Crumble over the feta.
Make a dressing with the lemon juice, vinegar, salt and pepper and drizzle over just before serving.