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Arugula Salad with Mint Brussels Sprouts


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.


*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.


  • 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


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.