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Rainbow Carrot and Brussels Sprout Salad with Pecans

By Jason Fung, MD

Rainbow Carrot and Brussels Sprout Salad with Pecans

This delicious salad is always a crowd pleaser. Enjoy! Recipe from Dr. Hyman
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Light Meal, Side Dishes
Cuisine American
Servings 4
Calories 178 kcal

Ingredients
  

  • 1 lb brussels sprouts halved lengthwise, stems trimmed, outer leaves removed
  • 1 tbsp olive oil extra-virgin ot coconut oil
  • salt
  • pepper
  • 4 cups mixed salad greens
  • 1 cup purple cabbage chopped
  • 1 cup grape tomatoes halved lengthwise
  • 1 large cucumber diced
  • 4 large yellow carrots peeled
  • 1 tbsp almond butter warmed, creamy, unsweetened
  • 1 large lemon juiced
  • 2 tbsp pecans raw
  • 1 tbsp parsley fresh, finely chopped
  • 1 tsp sesame seeds

Instructions
 

  • Preheat the oven to 425F.
  • Place the Brussels sprouts in a large mixing bowl and toss with the oil, sea salt and pepper. Spread out evenly on a lined baking sheet and place in the oven to roast for 20 minutes or until tender.
  • While the sprouts are roasting, make the rest of the salad by combining the greens, cabbage, grape tomatoes, cucumber and peeled carrot strips in a large serving bowl. Set aside.
  • When the Brussels sprouts are ready, add them to the salad and drizzle with the warmed almond butter and lemon juice. Garnish with the pecans, parsley and sesame seeds. Season to taste with sea salt and pepper, if needed.
  • Toss the salad to combine the ingredients and serve immediately.

Nutrition

Nutrition Facts
Rainbow Carrot and Brussels Sprout Salad with Pecans
Amount per Serving
Calories
178
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Sodium
 
50
mg
2
%
Potassium
 
843
mg
24
%
Carbohydrates
 
20
g
7
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Protein
 
7
g
14
%
Vitamin A
 
2011
IU
40
%
Vitamin C
 
141
mg
171
%
Calcium
 
107
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Light Meal, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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