Every grocery store in my area sells a bagged Brussels salad that’s basically brussels sprouts, kale, a nut, a dried fruit, and a poppy seed dressing. I love it (except the dressing) but it’s so expensive, so I set out to make my own.
And OMG do I ever feel like a sucker for paying for the bagged version for so long because this is the easiest thing to make. I’ve made some changes (because, why not?) to make it more keto-friendly and because I like it better this way – feel free to make your own. This salad is so customizable!
- Chop or Shred the Brussels Sprouts, Spinach & Kale.
- Mix together sprouts, kale, spinach, coconut, and pecans.
- Dress & eat or Store in the refrigerator for up to 5 days (dress just before eating).
Shredding Tip: Use a food processor (with the regular blades) to shred your brussels sprouts (and your kale and spinach). If you don't have a food processor, you can use a knife and give them a rough chop.
Substitutions: Change the nuts (almonds and walnuts are also awesome) or use a seed (pumpkin or sunflower). You can also use any greens that you like!
Additions: Add cooked & crumbled bacon to give it some extra oomph! Or toss on some cheese (feta, anyone?).
Dressings: I like to dress this with either honey mustard dressing (1g carbs) or one of the Lemonette dressings (2g of carbs). The nutritional info doesn't include any dressing because there's so much variety!
Serving Size:1 cup
Amount Per Serving: Calories: 369Total Fat: 33.4gSaturated Fat: 14gCholesterol: 0mgSodium: 28.7mgCarbohydrates: 12.5gNet Carbohydrates: 5.4gFiber: 7.1gSugar: 1.5gProtein: 3.3g
Make It Your Own
There are so many ways to mix this salad up that you can easily customize it and make it yours.
Tried it? Share your favorite brussels salad substitutions in the comments below!
Want more? Check out these keto-friendly fruits and vegetables (with a roasted vegetable recipe) next.
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