Eating a salad a day is one of my strategies for making sure I get at least one serious daily dose of raw veggies. And if you love salads as much as I do, listen up.
Ditch the usual greens and get your hands on Brussels sprouts.
For a long time, none of us knew what to do with Brussels sprouts except boil them. Thankfully, they've become trendy and now everyone knows how delicious they are roasted, sauteed, broiled and even grilled. And with good reason. It's hard to not love the sweet earthy flavor of a sprout tossed in olive oil and browned until the crisp little edges of the outer leaves turn smoky and almost papery.
But today I am celebrating Brussels sprouts as a salad green — raw and in a salad.
It's as simple as it sounds. Slice them thinly with a knife or mandoline, or buy them preshaved in the produce aisle. They are delicious, lightly crunchy and crisp, and have a wonderful fresh flavor.
Brussels sprouts belong to the same family as cabbage, broccoli and kale, so it's no surprise that they are incredibly healthy. Not only do they have tons of fiber and vitamins, but a 1-cup serving of shaved Brussels sprouts packs about as much protein as a handful of raw almonds or a half cup of milk. And all that fiber and protein means you'll stay full longer and be less likely to snack later.