Following a clean keto plan has dramatically helped my autoimmune conditions, especially SIBO. I eat the cleanest meat I can find, no dairy, and I’m always in search of low carb veggies. Brussel sprouts are about 4 carbs per cup. I love how they are full of vitamins and fiber but don’t send my blood sugar flying.
With the heat of summer I often make cold salads for lunch, dinner, or to share at a cookout. This recipe makes a great side dish, but adding bacon adds the fats that I need and makes it more of a meal.
- 4 cups of shaved raw brussel sprouts
- 1 cup of shredded carrots (optional)
- 1/8 of a cup chopped chives
- 1/4 – 1/2 freshly squeezed lemon
- 1/2 tbsp clean organic yellow mustard
- 1/4 cup of avocado or grapeseed oil
- 1 tbsp of water
- 1/2 tsp of salt
- Freshly cracked pepper
- Bacon (optional)
For a vegan option skip this step, but if you are a bacon lover like me, check out my recipe for easy and delicious bacon. Get the bacon cooking in the oven while you prepare the rest of the salad. When it’s done, set aside for later.
The easiest prep is to find preshreded brussel sprouts in the store. If you cannot find preshreded, just buy them whole. There are many ways to shave brussel sprouts. Some people like to use a mandolin. If you have a good food processor it can shred the brussel sprouts too. I just use a sharp kitchen knife to slice thin pieces. However you chop, be sure to remove the the tough stem area. The leaves are the yummy part, good for eating. Set about 4 cups aside in a mixing bowl.
I add shredded carrots because it adds a balance of flavor, but I’m careful with portions because carrots have about 12 carbs per cup. This recipe only has a 1/2 cup and the whole recipe serves 4 people, so I’m not worried about the carb content.
Chives are great for keto because they add a mild onion flavor with a minimal carb count. I grabbed a handful of fresh chives from my garden and chopped them. It turned out to be about 1/8 of a cup. If you don’t have a fresh from the garden option, you can usually find fresh chives at your local farmers market or in the herb section of your local grocery store. Toss the chives in with the rest of the veggies and get ready for the dressing.
In a separate mixing bowl or measuring cup whisk together oil, mustard, salt, and a few cracks of pepper. Slowly add the fresh squeezed lemon. Use anywhere from a 1/4 lemon to a 1/2 of a lemon depending on how tart you want the dressing.
When you are ready to serve, mix the veggies in the dressing and sprinkle with bacon crumbles on top. I like to serve this with burgers, or grilled chicken.
If you try this recipe, leave a comment or tag us on social media. We’d love to see what you like to pair with this sprout salad.
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