Mediterranean Diet Brussels Sprouts Salad with Lemon Vinaigrette
Elevate your salad game with this vibrant Mediterranean Diet Brussels Sprouts Salad with Lemon Vinaigrette—a perfect blend of fresh, wholesome ingredients and zesty flavors. Shaved Brussels sprouts create a crisp, nutrient-packed base, while juicy cherry tomatoes, refreshing cucumber, and tangy red onion add layers of texture. Crumbled feta cheese and briny Kalamata olives bring authentic Mediterranean flair, all brightened by a homemade lemon vinaigrette with a hint of Dijon mustard and garlic. Tossed with fresh parsley, this no-cook, 20-minute salad is light, refreshing, and packed with antioxidants and healthy fats. Ideal as a side dish or a standalone meal, it’s a must-try for anyone seeking bold flavors and heart-healthy, Mediterranean-inspired eating. Serve it chilled for the ultimate refreshing bite!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 100 grams Feta cheese
- 50 grams Kalamata olives
- 15 grams Parsley
- 60 milliliters Extra virgin olive oil
- 45 milliliters Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the Brussels sprouts. Rinse them thoroughly under running water, remove any damaged outer leaves, and trim the ends. Using a sharp knife or a mandoline slicer, thinly shave the Brussels sprouts and place them in a large mixing bowl.
Rinse and halve the cherry tomatoes and add them to the bowl with the Brussels sprouts.
Peel the cucumber and slice it into thin half-moons. Add these to the bowl as well.
Finely slice the red onion and add it to the salad mixture.
Crumble the feta cheese over the salad ingredients.
Pit and halve the Kalamata olives before adding them to the bowl.
Roughly chop the parsley leaves and add them to the salad for a burst of freshness.
In a small bowl, prepare the lemon vinaigrette. Combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic clove. Whisk the ingredients together until well emulsified.
Season the vinaigrette with salt and freshly ground black pepper, adjusting to taste.
Pour the lemon vinaigrette over the salad and toss all the ingredients together until evenly coated with the dressing.
Let the salad sit for about 5 minutes to allow the flavors to meld before serving.
Garnish the salad with extra parsley if desired and serve chilled or at room temperature.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 24.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 776 mg | 60% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
