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Broccoli sprouts are the point of this salad. They carry far more sulforaphane than mature broccoli does, and they add a fresh peppery bite that raw Brussels sprouts on their own do not have.

Pine nuts and parmesan supply the fat and the savory weight, and a plain cider vinaigrette keeps it from needing anything creamy.

At 9 g net carbs this is on the higher end for a salad, and the dried blueberries are why. We halved them from the original and doubled the greens. Read the tip before you reach for the bag again.

Keto spring sprout salad with broccoli sprouts, shaved Brussels sprouts, pine nuts and parmesan
Dr. Don Colbert, MD

Keto Zone Spring Sprout Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Salad
Calories: 325
Ingredients Method Nutrition

Ingredients
  

  • 2 cups organic spring mix greens
  • 1 cup Brussels sprouts trimmed and halved
  • 1/2 cup broccoli sprouts
  • 4 radishes sliced
  • 1/4 cup pine nuts roasted
  • 3 tbsp parmesan cheese shaved
  • 1 tbsp dried blueberries
  • 2 tbsp apple cider vinegar
  • 2 tbsp organic olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Method
 

  1. Put the spring mix in a large bowl.
  2. Trim the bottoms off the Brussels sprouts and cut each in half, then add to the bowl.
  3. Slice the radishes thinly and add them.
  4. Add the broccoli sprouts, shaved parmesan, dried blueberries and pine nuts.
  5. In a small bowl, whisk the apple cider vinegar, olive oil, salt and pepper until combined.
  6. Pour the dressing over the salad and toss until everything is lightly coated.
  7. Serve immediately, while the sprouts are still crisp.

Nutrition

Calories: 325kcalCarbohydrates: 13gProtein: 7gFat: 29gFiber: 4g

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