Ingredients
1cupalmonds,sliced
1lbbrussels sprouts,halved, thinly sliced
1cupcarrots,shredded
2cupscherry tomatoes,halved
1cupparmesan cheese,freshly grated
2large lemons
¼cuplemon juice
½tsplemon zest
½cupolive oil
1tbspdijon mustard
2tbspshallots,finely chopped
1tspgarlic,minced
salt and pepper
Preparation
In a skillet, toast the almonds by placing them in a dry skillet over medium heat and stirring until lightly fragrant.
Remove the stems from the brussels, then halve and thinly slice them. Fluff the sprouts and place in a large bowl. Add in the carrots and halved cherry tomatoes.
Make the dressing by combining the lemon juice, lemon zest, olive oil, Dijon mustard, shallots, garlic, about ½ teaspoon of salt, and ¼ teaspoon pepper, or to taste, in a mason jar. Shake to combine.
Pour over the salad. Add the parmesan cheese and toss to combine.
Let the salad sit at room temperature for at least 30 minutes or up to 1 hour in the fridge. Taste and adjust seasoning if necessary.
Serve at room temperature, adding the almonds right before serving, and enjoy!
