Shredded Brussel Sprout Salad

Traveling a lot for work = eating out a lot = a growing craving for whole foods and raw vegetables/fruits.  This little equation is why I don't have any lovely baked goods for you today.  But, I promise to get on that as soon as the weekend arrives! :)

When I'm home, I don't really eat meat (I rarely buy it at the store) or processed foods.  I eat a lot of grains, fruits, and veggies.  After being gone for several days, I was craving something raw, fresh, and delicious.  This salad came together with the few things I had in my fridge, plus a homemade mustard-y vinaigrette.  It was rather simple, but a revelation in taste.  It's light, crisp, refreshing, tangy, salty, and sweet all at once.  If you've never tried a salad with shredded brussel sprouts, consider this your introduction. 


Shredded Brussel Sprout Salad
I ate this entire thing for my lunch, but it can serve 2 as a side.  To make it vegan, leave out the feta.

7 or 8 large brussel sprouts, cleaned and trimmed/core removed
1 orange
2 handfuls of sliced almonds, toasted
feta cheese (optional)
smoked sea salt or fleur de sel

1 tbsp mustard
1 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp agave

After you have washed and trimmed your brussel sprouts, use a sharp knife to remove the core.  Thinly slice the brussel sprouts and set them aside.  Peel your orange and cut it into segments (I did this by peeling my orange with a knife and then cutting out the wedges from between each membrane, also referred to as a "supreme").  Put the brussel sprouts in a bowl and separate the leaves with your fingers.  Top with the oranges, almonds, and feta if using.  In a small clean bowl or jar, mix the mustard, vinegar, oil, and agave.  Drizzle a bit of the dressing over the salad, sprinkle with sea salt, and Enjoy!