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.

Ingredients

  • 1  pound  Brussels sprouts, trimmed
  • 2  tablespoons  sherry vinegar
  • 2  tablespoons  ground flaxseeds
  • 1  tablespoon  ground chia seeds
  • 1  teaspoon  chlorella*
  • 1/2  teaspoon  wheatgrass powder
  • 1/4  teaspoon  cumin
  • 1/6  teaspoon  ground ginger
  • 2  tablespoons  flaxseed oil
  • small white onion, sliced thinly
  • Sea salt and pepper, to taste
  • 4  cups  mixed greens
  • 2  cups  baby arugula
  • 1/2  cup  torn mint
  • 2  tablespoons  pistachios, chopped finely
  • 1  teaspoon  lemon zest, for garnish

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.

Nutritional Facts

Total Fat
288g
100%
Sugar
44g
49%
Saturated Fat
59g
100%
Cholesterol
165mg
55%
Carbohydrate, by difference
149g
100%
Protein
121g
100%
Vitamin A, RAE
111µg
16%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
150µg
100%
Calcium, Ca
578mg
58%
Choline, total
423mg
100%
Copper, Cu
8mg
1%
Fiber, total dietary
36g
100%
Folate, total
328µg
82%
Iron, Fe
18mg
100%
Magnesium, Mg
1138mg
100%
Manganese, Mn
7mg
100%
Niacin
24mg
100%
Pantothenic acid
5mg
100%
Phosphorus, P
2453mg
100%
Riboflavin
3mg
100%
Selenium, Se
1745µg
100%
Sodium, Na
2043mg
100%
Thiamin
3mg
100%
Water
359g
13%
Zinc, Zn
30mg
100%

Arugula Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Arugula Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.