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American Brussels Sprout Salad Recipe

Dec 3, 2018 | Eat |

”  I hate brussels sprouts!  I’ve not eaten them since I was very young and was made to.  However, when I was in California one time, I kept coming across brussels sprout salads.  I thought it was beyond weird to have such a thing until I went to a friend’s house and she served a version of it.  I tentatively had a mouthful and to my amazement loved it so much I went back for seconds ….. and then asked for the recipe….”

Glynis Barber

Brussels sprouts are bursting with health boosting antioxidants and are rich in vitamins in minerals.  They are also known to reduce inflammation which is why we love them on the The In-Sync Diet.


660g brussels sprouts

1 cup almonds well toasted

3 tbs finely grated Reggiano Parmigiano (leave this out if you want to be completely In-Sync)

2 tbs finely sliced chives

1/3 cup of extra virgin olive oil

2 tbs of truffle oil (hard to find but I found an olive oil that has truffle oil in it)

2 tbs lemon juice

½ tsp sea salt

½ tsp freshly ground pepper

¾ cup of dried cranberries (dried fruit is high in sugar so not ideal.  Could easily be left out or just add a small handful.  Fleur says the incredibly nutritious of the sprouts makes it okay to add just a few!)




  1. Wash the sprouts and slice as thinly as possible
  2. Make the dressing by mixing the olive and truffle oils, lemon juice, salt and pepper
  3. Toss the sprouts, almonds, cranberries, cheese and chives together and then toss in the dressing
  4. Sprinkle on a few chives to garnish