If you follow me on Instagram, then you already know that I am allllllllll about summer salads right now. A trip to the farmers market is the highlight of my week (is that sad?), and I’ve been loading up my basket with a wide variety of fresh, colorful produce that I’ve never tried before. (Sunflower sprouts? Sure, throw ’em in there!) I’ve also been getting a little creative in the kitchen with the combinations, and this strawberry and Brussels sprouts salad with a homemade Dijon mustard vinaigrette has emerged as a favorite lunch recipe.
This salad is bursting with flavor, a great source of fiber and other nutrients like vitamins C and K, and gives great crunch appeal (what? that’s a thing!). It is also a great salad to brown bag for lunch because the shredded Brussels sprouts hold up well against the dressing – no soggy, waterlogged veggies here!
For me, the key to a great salad is the sweet/salty combination and a good crunch. Fruit and some sort of salty nut (hehe) satisfy this need beautifully. Aside from strawberries, I love topping my salads with raspberries, blueberries, marionberries, and (when the berry season is over) apples, pears and eventually grapefruit segments.
Strawberry, Tomato and Brussels Sprouts Salad
with a Dijon Mustard Vinaigrette
makes 1 serving, may be altered to serve many
For the salad:
1.5 – 2 cups shredded Brussels sprouts
Small handful of strawberries, sliced
Small handful of cherry tomatoes, halved
Sprinkling (~1 Tbsp) of seasoned sunflower seeds
Sprinkling (~1/2 Tbsp) of slivered almonds
Pinch (~1 tsp) Chia seeds (optional)
For the vinaigrette:
1 Tablespoon olive oil
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
Pinch of salt
Whisk the vinaigrette ingredients together in a small bowl. Place shredded Brussels sprouts on a plate and pour as much of the vinaigrette as you’d like over the top. Top with sliced strawberries and tomatoes and sprinkle with sunflower seeds, almonds and Chia seeds.