I’m still recreating recipes from my trip to Lemonade LA last month. There’s something about a flavorful salad that sticks in my mind for a while.
I guess it’s that whole notion of healthy food that doesn’t really taste healthy, and that doesn’t make you think you’ve left anything behind. This is the second salad I’ve recreated from that visit. The first one was that amazing Pineapple Chicken and Green Bean Salad I shared a few weeks back.
A standout and seasonal favorite, their shaved brussels sprouts salad knocked my socks off. As mentioned, there are no Lemonade restaurants in Colorado (yet!) so I had to take things into my own hands to recreate these delicious dishes.
This salad fits that category exactly. It’s sweet, tangy, full of texture, and the at-home version did not disappoint.
Shaved Brussels Sprouts Salad with Dates & Parmesan (Inspired by Lemonade LA)
Adapted from Spoon University
5 tbsp. white balsamic vinegar
4 leaves fresh sage leaves, chopped with stems removed
1/4 tsp. sea salt
1/8 tsp. ground black pepper
2 tsp. prepared horseradish
3 Tbsp. olive oil
2 Tbsp. water
5 Medjool dates, pitted and chopped
1 1/2 oz. Parmesan cheese, shaved
1/2 lb Brussels sprouts, shaved
In a medium-sized bowl, combine the white balsamic vinegar, sage, horseradish, sea salt, and pepper. Slowly whisk in the olive oil and water.
Toss shaved brussels sprouts, dates, and vinagarette in a large bowl. Add 1 oz. parmesan.
Cover and refrigerate for at least an hour to allow the flavor to develop. Note: Refrigerate no longer than 24 hours, as your brussels will start to wilt and brown if left in the dressing too long.
Sprinkle on leftover shaved parmesean before serving.
Per 1/4 recipe serving:
CAL 219; FAT 12g; SAT FAT 2g; CARB 29g; PROT 3g; SUG 25g; FIB 3g
WW Points+: 6; WW Smart Points: 9