Brussels Sprouts that neglected and shy little bulb has become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending on the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad, your choices of preparation are endless. For a deliciously healthy salad, I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.

Brussels Sprouts Apple Salad with Pistachios and  Shaved Parmesan Cheese

4 cups thinly sliced Brussels Sprouts

2 Granny Smith Apples, chopped

1/2 cup chopped unsalted pistachios

1/4 cup shaved Parmesan Cheese

Lemon Vinaigrette

3 tablespoons fresh lemon juice

1/4 cup white balsamic vinegar

2 teaspoon Dijon mustard

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon fresh grounded black pepper

1/2 cup olive oil

Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette. (If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.

Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.

Enjoy!

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