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Shredded Brussels-Sprout Hazelnut Crunch

A fresh, crunchy salad combining tender Brussels sprouts and nutty hazelnuts, lightly dressed in olive oil and lemon juice for a delicious side dish or light lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 450 grams Brussels sprouts, finely shredded
  • 15 millilitres fresh lemon juice
  • 60 millilitres extra-virgin olive oil
  • 1 cup Hazelnut Crunch Reserve some for topping
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Method
 

Preparation
  1. In a large mixing bowl, toss the finely shredded Brussels sprouts with the fresh lemon juice and extra-virgin olive oil until evenly coated.
  2. Fold in 180 millilitres (3/4 cup) of Hazelnut Crunch into the salad mixture and gently toss to combine.
  3. Season lightly with kosher salt and freshly ground black pepper to taste.
  4. Transfer the salad to a serving platter and top with the remaining 60 millilitres (1/4 cup) of Hazelnut Crunch.
  5. Serve immediately and enjoy.

Notes

For extra flavor, consider roasting the Brussels sprouts or toasting the hazelnuts. Can substitute hazelnuts with walnuts or almonds for allergies. Adjust lemon juice to taste.