Arugula Salad with Mint Brussels Sprouts

Staff Writer
Arugula Salad with Mint Brussels Sprouts
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.

2
Servings
405
Calories Per Serving
Deliver Ingredients

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
  • 1 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.

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.

Nutritional Facts

Total Fat
25g
39%
Sugar
8g
N/A
Saturated Fat
3g
13%
Protein
16g
32%
Carbs
37g
12%
Vitamin A
378µg
42%
Vitamin B6
0.9mg
43.2%
Vitamin C
246mg
100%
Vitamin E
3mg
13%
Vitamin K
503µg
100%
Calcium
230mg
23%
Fiber
17g
68%
Folate (food)
197µg
N/A
Folate equivalent (total)
194µg
48%
Iron
11mg
62%
Magnesium
114mg
29%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
14%
Phosphorus
321mg
46%
Polyunsaturated
15g
N/A
Potassium
1327mg
38%
Riboflavin (B2)
0.3mg
19.4%
Sodium
944mg
39%
Thiamin (B1)
0.6mg
36.9%
Zinc
2mg
13%

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