Ingredients
- 1 tablespoon whole-grain mustard
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- Coarse salt
- 1 tablespoon plus 1 teaspoon pure maple syrup
- 2 tablespoons sunflower oil
- preferably cold-pressed
- 8 ounces brussels sprouts
- very thinly sliced (about 3 cups)
- 4 to 6 leaves Swiss chard or kale (preferably Lacinato)
- or a combination
- stemmed and thinly sliced (3 cups)
- 1/3 cup raw hulled sunflower seeds
- toasted (page 57)
Instructions
- Stir together mustard, lemon juice, 3/4 teaspoon salt, and the maple syrup; whisk in oil until emulsified.
- In a salad bowl, toss together brussels sprouts and chard.
- Add sunflower seeds and dressing; toss to coat.
- Serve immediately.
- (Per Serving)
- Calories: 178
- Saturated Fat: 1.4g
- Unsaturated Fat: 11g
- Cholesterol: 0mg
- Carbohydrates: 13.8g
- Protein: 5.2g
- Sodium: 433mg
- Fiber: 3.9g
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