Treat yourself and the family with this delicious Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar recipe, plus discover many other easy recipes at 24/7 Mom.
Crunchy Sprout Salad with Pumpkin Seeds and Balsamic Vinegar
- 15.9 oz brussels sprouts
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1.8 oz pumpkin seeds
- 1 lemon zest
- Finely shred the sprouts using a grater, knife or mandolin. In a small bowl combine the oil, balsamic and lemon zest and season to taste.
- In a frying pan toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.
- N.B. Delicious served with smoked mackerel, a cheesy quiche or as a BBQ side dish.
