Lemony Brussel Sprout Salad with Tahini Dressing and Pistachios – a tasty, vegan salad that can be made ahead. Perfect for midweek lunches or potlucks or gatherings.
Hello delicious lunch! This very simple Lemony Brussel Sprout Salad is tossed in Everyday Tahini Sauce, sprinkled with pistachios, topped with a few sun sprouts and served alongside a bedazzled avocado. Pretty easy friends, yet oh so satisfying. Feel free to sub any nut or seed – sun seeds, pumpkin seeds, slivered almonds or pine nuts– I just happened to have these on hand, and they were not only tasty, but went with the overall “green” theme.
May this Lemony Brussel Sprout Salad brighten your workweek!
Wow has it been snowing here! So crazy …. yet so beautiful. A proper winter for sure. We’ve been doing some urban skiing, using cross-country skis where we would normally go on a run, trying to immerse ourselves in it… the best medicine for me, coming from California. The long winters have always been hard for me here, and for many years I resisted , and don’t get me wrong, there are times I still do. But more and more, I’m trying how to figure out how to love and accept, where ever I am… and stop resisting. The mental energy that it takes to keep resisting, far outweighs the reality of it. It is an ongoing practice, for sure.
That being said, we are going to Mexico in a couple of weeks. (Normally I bail in January so I actually feel like leaving in late February is making a little progress. Yes, I’m a total baby. Hee hee!)
Oaxaca to be exact, and we’re so excited to get to experience the food first hand!
Anyhow, this salad. I know many people in cold climates crave comfort food and tend to shy away from salad in the winter, but my body seems to scream at times … GIVE ME SOME THING FRESH! GIVE ME SOMETHING ALIVE!
The brussel sprouts here are very finely shaved. Either use a mandolin or use a sharp knife slicing and thinly as humanly possible, or shred in a food processor, or feel free to buy pre-shredded.
Whisk together the everyday tahini sauce and save any leftovers for buddha bowls. This small whisk makes it a snap!
Make sure to massage the brussel sprouts with a little salt, zest and olive oil beforehand, like you would a kale salad, to tenderize it.
Toss it with the dressing, and sprinkle with pistachios and lemon zest.
If you been here a while you’ll know how much I love to use lemons in winter…they seem to brighten the soul! Very uplifting.
Easy right?
This lemony Brussel Sprout Salad with Tahini Dressing will keep for 3 days in the fridge, though I doubt it will last that long.
Hope you are having a beautiful week.
xoxo
For other Brussel Sprout Salads, go here
AND …for more Make-ahead Vegan salads go here!
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Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4
- Category: salad, vegan, vegan salad
- Method: tossed
- Cuisine: Middle eastern
Description
Lemony Brussel Sprout Salad with Tahini Dressing and Pistachios – a tasty, vegan salad that can be made ahead. Perfect for midweek lunches or potlucks or gatherings.
Ingredients
- 8–10 ounces brussel sprouts, shaved, shredded or very finely sliced, ( use a mandolin, food processor, or chefs knife) about 6 cups.
- 1/4 cup finely sliced onion ( or sub green onions)
- 1 garlic clove, finely minced
- 2 teaspoons olive oil (or just enough to lightly coat)
- 1/4 teaspoon salt
- zest of one small lemon
- 1/4–1/2 cup Everyday Tahini Sauce
- 1/2 teaspoon sumac
- salt and lemon juice to taste
- 1/4 cup pistachios ( or other nut or seed like sunflower seeds, pumpkin seeds, pine nuts, slivered almonds)
- 1/4 cup fresh chopped parsley
Garnish with avocado, sunflower sprouts, aleppo chili flakes (or regular) , zaatar spice or dukkah (all optional)
Instructions
Shred or very thinly slice brussel sprouts using a food processor (grater attachment) or mandolin. ( Feel Free to purchase pre-shredded brussels sprouts, or broccoli slaw or a slaw mix.
Place in a large bowl drizzle with oil, sprinkle with the garlic, salt and lemon zest. Massage with your fingers until tender, about 3 minutes.
Add the onion, tahini dressing, starting conservatively, tossing well and adding more to desired creaminess. (I admitt I like this quite heavy with dressing) Taste, and add more salt and lemon juice to taste. Toss in pistachios and fresh parsley and sprinkle with sumac.
Garnish with a sprinkling of sunflower sprouts, aleppo chili flakes, zaatar spice or even Dukkah Seasoning and some sliced avocado – all optional!
Notes
If making ahead, perhaps leave the nuts out, and add right before serving, to keep them nice and crunchy.
This will keep 3 days in the fridge.
Feel free to use this like a “slaw” – great in wraps and tacos. 🙂
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 0.7 g
- Sodium: 297.8 mg
- Fat: 18.5 g
- Saturated Fat: 2.6 g
- Carbohydrates: 5.9 g
- Fiber: 1.8 g
- Protein: 4.4 g
- Cholesterol: 0 mg
We added 2 avocados just to make it more of a dinner (for 2). It was very tasty, thank you for all the great recipes!
Yummy!love all of your recipes!
Yummy!
I hate to give only 4 stars, because everything I have made from Feastingathome.com has been worthy of SIX stars…and this was just “meh.” Nothing wrong with it, but kind of basic and I love a good Brussels Sprouts salad. I gave it a 4 because now my expectations are so high! Keep up the good work, Sylvia!
Thanks for your honesty~!
Love this recipe and so easy to put together. Thank you Sylvia!
Awesome Deb! Glad you enjoyed!