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–+ servings

Shaved Brussels Sprout Salad with Pear, Parmesan and Hazelnuts

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A salad doesn't get any easier than this Shaved Brussels Sprout Salad! Shaved Brussels topped with sliced of juicy pear, nutty Parmesan Reggiano and toasted hazelnuts. I whipped up a simple lemon and olive oil dressing and drizzled it over top.
Course Recipes
Cuisine American
Keyword brussels sprout, hazelnuts, parmesan cheese, pear, salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 138
Author Laurie McNamara

Equipment

Ingredients

  • 2 tablespoons lemon juice strained of pulp and seeds
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 1¼ pounds Brussels sprouts trimmed and outer leaves removed
  • 1 Anjou pear cored and sliced
  • Parmesan shaved
US Customary - Metric

Instructions

  • In a small glass jar combine lemon juice, olive oil, salt and pepper. Shake well to combine.
  • In your food processor fitted with the slicing blade, shred the Brussels sprouts.
  • Tip the shaved Brussels sprouts onto your serving plate or add to a bowl. Top with sliced pears, toasted hazelnuts and Parmesan shavings. Drizzle with the dressing and grind fresh black pepper over top before serving.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 24mg | Potassium: 407mg | Fiber: 5g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg