Crunchy Brussels Sprouts and Macadamia Nut Salad

Add more adventure to your diet with the buttery-flavored Macadamia nut. Macadamia nuts are loaded with antioxidants and are a good source of vitamin E and manganese, which help to reduce inflammation. They are a good source of protein, low in sugar and carbohydrates, and high in heart-healthy monounsaturated fat.

Yield: 4 to 6 servings

Total time: 40 minutes (20 minutes prep + 20 minutes cooking)

Difficulty level: Easy

Ingredients

• Brussels sprouts | 1 pound

• Carrot | ½ cup, diced

• Celery | ½ cup, diced

• Riced cauliflower | 1 cup

• Macadamia nuts (Or use your favorite nut for the macadamias.) | ½ cup

• Spearmint, fresh | 1 bunch, roughly chopped

• Olive oil | 1½ tablespoons

• Balsamic vinegar | ¼ cup

• Garlic | 4 teaspoons, minced

• Salt | ¼ teaspoon

• Black pepper | To your liking

Directions

In a large pot, bring 4 quarts of water to a boil. Wash and rinse Brussels sprouts. Remove stem near bottom of the sprout and cut sprouts in quarters. Add sprouts to boiling water and cook until just tender (about 4 minutes). Strain Brussels sprouts and submerge in an ice water bath until completely cool (see Ice Water Bath Method on page 66).

In a large bowl, combine the sprouts with the carrot, celery, riced cauliflower, macadamia nuts, spearmint, olive oil, vinegar, garlic, salt, and pepper. Mix thoroughly and serve.