I am married to a carnivore. Any form of meat Mo can eat off of the bone and with his hands, he is grinning ear to ear! I, on the other hand, am the polar opposite! So, I decided to make something that would please us both!

He could have MEAT and I could have VEGETABLES! ...but not just vegetables - a hearty, full of flavor, refreshing salad that feels more like a meal than a salad! So, guys - don't turn your head too fast!

I am also experimenting with cooking with different cuts of meat. This was my first pork chop to cook and Mo says it turned out really well! I brined it first with a pseudo-paleo brine - meaning, I used coconut sugar instead of granulated sugar and half the amount most brines call for! And then I just pan seared it. It was very easy, but best if you can plan ahead so you have time for the brine. I want to perfect this one before I post the recipe for it - Mo said it was good and juicy, but needed more flavor. Stay tuned!

So for now -- this shaved brussels salad, which, frankly, I could eat the whole recipe by myself! I LOVE this salad! Anytime we go to Origin Kitchen and Bar in Dallas, this is what I get! It's my favorite! It's comforting but also refreshing because of the lemon zest and mustard/vinegar dressing! So, it's great when the weather is hot, cold or anywhere in between!

Yields1 Serving

 1 lb Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  cup walnuts, toasted and broken into pieces
 2 handfuls baby spinach leaves
 ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
 zest of ½ large lemon
 ground black pepper and sea salt, to taste
 3 tbsp Primal Kitchen avocado oil mayo
 1 tbsp honey mustard
 1 tbsp Dijon mustard
 ½ tbsp grain mustard
 1-2 tbsp Bragg’s apple cider vinega
 1 tsp raw/local honey
 pinch of Sea Salt

1

Preheat oven to 400 degrees F.

2

Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.

3

Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.

4

Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.

5

Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.

6

While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.

7

Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.

8

Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.

9

Season with sea salt and black pepper to taste. Serve immediately.

#alixbarthnutrition#justeatthefood#primalcleancomfortfoodcleaneatingeasyweeknightdinnerglutenfreegrainfreehealthy mealshealthy recipesholistic nutritionleftoversrawcheeserawdairyRecipeRecipesshavedbrusselsunpasteurizeddairywarmbrusselssalad

Ingredients

 1 lb Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  cup walnuts, toasted and broken into pieces
 2 handfuls baby spinach leaves
 ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
 zest of ½ large lemon
 ground black pepper and sea salt, to taste
 3 tbsp Primal Kitchen avocado oil mayo
 1 tbsp honey mustard
 1 tbsp Dijon mustard
 ½ tbsp grain mustard
 1-2 tbsp Bragg’s apple cider vinega
 1 tsp raw/local honey
 pinch of Sea Salt

Directions

1

Preheat oven to 400 degrees F.

2

Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.

3

Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.

4

Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.

5

Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.

6

While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.

7

Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.

8

Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.

9

Season with sea salt and black pepper to taste. Serve immediately.

Warm Shaved Brussels Sprouts Salad