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Monday, 2 March 2015

Lemon Parsley Brussels Sprout Salad

We've surprised a few clients with this delicious raw brussels sprouts salad. The crunch of this little vegetable goes well with our low carb dressing. Try it yourself!


  • 1 cup brussels sprouts (raw), finely chopped 
  • 1/2 cup fresh parsley, finely chopped
  • 1 tsp olive oil
  • 2 tsp of lemon juice
  • 1 tsp apple cider vinegar 
  • 1 tsp Dijon mustard
  • Salt and pepper to taste 


  1. Combine the brussels sprouts and parsley in a bowl.
  2. Shake the oil, juice, vinegar, mustard, salt and pepper in a container to make a dressing.
  3. Pour the dressing over brussels sprouts and parsley, stirring well. Refrigerate for 30 minutes to allow flavours to blend.

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