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Keto Salads

Brussels Sprouts Salad

This Brussels sprouts salad brings a fresh, tangy crunch to your keto table. I love how the bright lemon mustard dressing complements the earthy sprouts, while toasted almonds add a satisfying nuttiness. It’s a simple yet elegant side that pairs beautifully with grilled meats or stands on its own as a light lunch.

15 min Prep time 10 min Cook time 25 min Total time 4 Servings 340 Calories
Brussels Sprouts Salad

Ingredients

  • /2 pounds Brussels sprouts, trimmed and halved
  • green onions, chopped
  • /2 cup olive or vegetable oil
  • tablespoons lemon juice
  • /2 teaspoons Dijon mustard
  • /2 teaspoon salt
  • /2 teaspoon dried thyme
  • /4 teaspoon pepper
  • head red leaf lettuce or radicchio, torn
  • tablespoons slivered almonds, toasted

Instructions

  1. Step 1

    Begin by bringing an inch of water to a boil in a saucepan. Add the halved Brussels sprouts and let them simmer, covered, for 8–10 minutes until just tender. Drain and rinse with cold water to stop cooking, then pat them dry thoroughly. Toss the sprouts with chopped green onions in a bowl. For the dressing, whisk together the oil, lemon juice, Dijon mustard, salt, thyme, and pepper until smooth. I like to taste it here and adjust the seasoning—sometimes a little extra lemon brightens it up. In a large shallow serving bowl, arrange the torn lettuce and drizzle with about 2 tablespoons of the dressing, tossing gently to coat. Pour the remaining dressing over the Brussels sprouts mixture and toss until everything is well coated. Mound the dressed sprouts on top of the lettuce bed. Finish by scattering the toasted slivered almonds over the top. Serve immediately for the best texture, or let it sit for 10 minutes to let the flavors meld.

Chef's Tip

One trick I’ve learned is to dry the blanched Brussels sprouts extra well—any moisture dilutes the dressing and makes the salad soggy. Toast the almonds in a dry pan for just a minute; the aroma is worth it.

Storage Tips

Store any leftover salad components separately: keep the dressed sprouts in an airtight container in the fridge for up to 2 days. The lettuce will wilt if dressed, so only combine when ready to serve. Reheat sprouts gently in a pan to restore texture.

Variation Tips

Try swapping the red leaf lettuce for peppery arugula or shaved fennel for extra crunch. Add crumbled feta or chopped bacon for a heartier main-course salad. A sprinkle of pumpkin seeds instead of almonds works beautifully.

Frequently Asked Questions