Microchop Brussels Sprouts Salad Recipe

Want a salad that tastes like chips and dip but is healthy AF? We’ve got you. 

This recipe is going to be on repeat all winter. 

Brussels sprouts are rich in sulforaphane, a compound that supports liver detox pathways and helps your body process hormones more efficiently. Add cranberries, almonds, green onions, and fresh thyme, and you get a mix that tastes way more indulgent than it looks.

Make it even more satisfying with homemade cassava chips (naturally gluten-free and perfect for dipping). And for an extra boost of hormone-healthy ingredients like protein, fiber, healthy fats, and minerals, add beeya seed cycling blends on top.

Makes: 4 servings
Prep Time: 15 mins
Cook Time: 10 mins

Ingredients:

• 2 cups Brussels sprouts, chopped
• 2 leaves of dino kale, stem removed and chopped
• 2 green onions, chopped
• 1/3 cup dried cranberries
• 1/3 cup roasted salted almonds, chopped
• 1 tsp fresh thyme leaves
• 1 scoop beeya seed cycling blends, for topping

Honey Mustard Dressing:

• 3 Tbsp olive oil
• 2 Tbsp brown mustard
• 2 Tbsp honey
• 2 Tbsp apple cider vinegar
• sea salt & black pepper to taste

Instructions:

1. Prep the Salad Base: Add Brussels sprouts, dino kale, and green onions to a food processor. Pulse until you have finely chopped mix. Pour into a large bowl. Mix in dried cranberries, almonds, and thyme.
2. Make the Dressing: In a small jar or bowl, whisk together olive oil, brown mustard, honey, apple cider vinegar, sea salt, and pepper.
3. Toss: Pour dressing over the Brussels mixture and toss until evenly coated. 
4. Serve: Sprinkle with beeya seed cycling blends for added nutrients. We love to eat with cassava tortilla chips for scooping.