Arugula Salad with Mint Brussels Sprouts

Arugula Salad with Mint Brussels Sprouts
Staff Writer
Arugula Salad with Moroccan Mint Brussels Sprouts

Amie Valpone

Arugula Salad with Moroccan Mint Brussels Sprouts

I’ve recently purchased those pretty organic salad greens in the plastic containers. They’re practical and keep my greens nice and plump, unlike the bagged versions.

But the best part is that they’re so easy to make a fun meal, put the top back on, and bring it with you whether you’re heading out for meetings, traveling on a flight or train, running errands around town, or simply storing it in the fridge until you’re ready to enjoy. Just add some veggies (I've added Brussel sprouts) and some herbs and you're good to go. 

Think of it like your very own homemade takeout. It works for me. Go ahead, try it. It’s cheap, vegan, and gluten-free. And tastes pretty darn good, too.

So, next time you’re thinking of stopping to get a salad from a salad bar that’s full of unhealthy options — think again. That nice little container of greens is staring at you. Pick it up — along with some other fresh produce and make your own salad bar right in your very own kitchen.

Notes

*Note: Chlorella is a fresh-water algae mostly grown in Japan or Taiwan and is a good source of protein, fiber, chlorophyll, vitamins, and minerals. When processed, the cell walls of this algae are broken down to make it available for absorption. Powdered chlorella is available at health food stores and diet and nutrition centers.

Directions

Fill a large bowl with ice water. Bring a large saucepan of salted water to a boil over high heat. Blanch the Brussels sprouts for 3 minutes. Transfer to the ice bath. Drain and pat the Brussels sprouts dry.

In a large bowl, beat the sherry vinegar with the flaxseeds, chia seeds, chlorella, wheatgrass powder, cumin, and ginger. Slowly whisk in the flaxseed oil until emulsified. Add the Brussels sprouts and onion, toss to combine, then season with sea salt and pepper, to taste.

Mound the mixed greens and arugula on a platter and top with the dressed Brussels sprouts, mint, and pistachios. Gently toss to coat. Garnish with the lemon zest. Enjoy.

Nutrition

Calories per serving:

3457 kcal

Daily value:

173%

Servings:

2
  • Carbohydrate, by difference 159 g
  • Protein 131 g
  • Total lipid (fat) 263 g
  • Vitamin A, IU 2170 IU
  • Vitamin A, RAE 115 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 3 mg
  • Vitamin C, total ascorbic acid 18 mg
  • Vitamin D 8 IU
  • Vitamin E (alpha-tocopherol) 32 mg
  • Vitamin K (phylloquinone) 78 µg
  • Alanine 7 g
  • Arginine 13 g
  • Ash 18 g
  • Aspartic acid 13 g
  • Beta-sitosterol 35 mg
  • Betaine 24 mg
  • Calcium, Ca 674 mg
  • Campesterol 17 mg
  • Carotene, alpha 20 µg
  • Carotene, beta 1234 µg
  • Cholesterol 165 mg
  • Choline, total 219 mg
  • Copper, Cu 7 mg
  • Cryptoxanthin, beta 46 µg
  • Cystine 2 g
  • Fatty acids, total monounsaturated 133 g
  • Fatty acids, total polyunsaturated 66 g
  • Fatty acids, total saturated 53 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 43 g
  • Folate, DFE 82 µg
  • Folate, food 500 µg
  • Folate, total 526 µg
  • Folic acid 1 µg
  • Glucose (dextrose) 1 g
  • Glutamic acid 26 g
  • Glycine 7 g
  • Histidine 4 g
  • Iron, Fe 30 mg
  • Isoleucine 5 g
  • Leucine 10 g
  • Lutein + zeaxanthin 2708 µg
  • Lysine 8 g
  • Magnesium, Mg 1236 mg
  • Manganese, Mn 9 mg
  • Methionine 3 g
  • Niacin 24 mg
  • Pantothenic acid 4 mg
  • Phenylalanine 6 g
  • Phosphorus, P 2396 mg
  • Potassium, K 3935 mg
  • Proline 6 g
  • Retinol 10 µg
  • Riboflavin 2 mg
  • Selenium, Se 616 µg
  • Serine 6 g
  • Sodium, Na 1467 mg
  • Starch 8 g
  • Stigmasterol 5 mg
  • Sucrose 25 g
  • Sugars, total 28 g
  • Thiamin 2 mg
  • Threonine 5 g
  • Tocopherol, gamma 5 mg
  • Tryptophan 1 g
  • Tyrosine 4 g
  • Valine 6 g
  • Water 359 g
  • Zinc, Zn 30 mg
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