Low Histamine Brussels Sprout Salad

Happy New Year every one \o/ 😀 I hope you all enjoyed December! And I hope you are all ready for January and a new year. Just like there is pumpkin in the fall and cookies in December – January is the month of salads, and healthy eating in general 😉 I allowed myself, and therefore also this blog, to focus of sweets, cookies, drinks and treats in December. And now it is time to have a bit more focus on some rocking veggies. Today’s veggie superstar is Purple Brussels Sprouts 🙂 I love these little purple cabbages, they are so delicious and beautiful. Today they will be staring in this simple Low Histamine Brussels Sprout Salad.

Brussels Sprouts was never a vegetable I got as a child – simply because my mom doesn’t like them. I only started eating them a few years ago, and my preference is to these purple kinds. I love their color <3 I recently figured out that Brussels Sprouts taste great raw! up until this fall I had only eaten them cooked in one way or another. I always thought that they would be very bitter raw. But actually they are not bitter at all. But very tasty, and gives a good crunch to a salad.

Other Low Histamine recipes with Brussels Sprouts

I have some kale and cavolo nero standing in my little veggie garden, which is going to join the lovely purple Brussels sprouts in this salad. Double up on cruciferous vegetables \o/ wuhuu! Cruciferous vegetables are great for you, and I’m trying to up my daily/weekly intake of these veggies. I planted my kale a bit too late, with the result that the plants are rather small. This is however is great for raw kale salads 🙂 When I eat raw kale I prefer it to be baby leafs or small leaves. When they get bigger they tend to become a bit though, with the result that it takes you forever to chew your way through it.

When I use Brussels sprouts raw in salads, I prefer to either grate them or shave them/cut them very finely. And I really like to combine them with sweet and sour flavors. So for this Low Histamine Brussels Sprout Salad, I added apple and pomegranates both of which has antihistamine properties. Double win! Since they are both so tasty and gives a nice freshness, crunch, and flavor to any salad.

Making the salad is very simple. Wash and (spin) dry the kale and cavolo nero, and cut up the leaves into small strips. Remove the outer most layer of leaves from the Brussels sprouts and shave off the outer most part of the stem. Rinse them and slice them up finely. I’m a bit too lazy for this, so I use my food processor for this step. Clean and slices up the apple into thin slices. Remove the red juicy jewels from the pomegranate. Mix it all together and sprinkle with hemp seeds and dry roasted pumpkin seeds.

If you want a dressing for this Low Histamine Brussels Sprout Salad I recommend using the pomegranate dressing from my recipe: Pumpkin and Cauliflower Quinoa Salad with Pomegranate Dressing.

Low Histamine Brussels Sprout Salad

• Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 minutes
• Yield: 6-8 side salads 1x

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Description

Low Histamine Brussels Sprout Salad – a fresh and deliciously crunchy salad. With raw shaved Brussels sprouts. Perfect as a side salad or a refreshing lunch.

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Ingredients

• 200 g purple Brussels sprouts (7 oz)
• 50–60 g kale and cavolo nero* (2 oz)
• 1 medium-big apple (I used an Elstar apple)
• 1/2–1 pomegranate
• 2 tbsp pumpkin seeds
• 1 tbsp hemp seeds

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Instructions

1. Roast the pumpkin seeds on a dry pan, until they start to “pop”. Move them to a small bowl and set aside.
2. Wash and (spin) dry the kale and cavolo nero.Cut up the leaves into small strips.
3. Remove the outer most layer of leaves from the Brussels sprouts and shave off the outer most part of the stem. Rinse them and slice them up finely. I’m a bit too lazy for this, so I use my food processor for this step.
4. Clean and slices up the apple into thin slices.
5. Remove the red juicy jewels from the pomegranate.
6. Mix it all together and sprinkle with hemp seeds and dry roasted pumpkin seeds. Enjoy

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Notes

• Cavolo nero, is known by many names including Lacinato kale, Tuscan kale, Italian kale, dinosaur kale, black kale, and palm tree kale. If you can’t find it, just use more regular (baby)kale.
• If you want a dressing for this salad I recommend the pomegranate dressing from my recipe: Pumpkin and Cauliflower Quinoa Salad with Pomegranate Dressing.
• This salad can be eaten as a side salad for about 6-8 people. Or as a refreshingly lunch.

838.1 g14 mg2 g15.4 g4.2 g3.3 g

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