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Shaved Brussels Sprouts & Artichoke Salad


  • 1/2 lb Brussels sprouts, thinly shaved

  • 2 cups baby arugula

  • 1/2 cup artichoke hearts, chopped

  • 1/2 red onion, thinly sliced

  • 1/3 cup walnuts, chopped

  • Salt, to taste

  • Pepper, to taste

  • Olive oil

  • Juice from 1/2 lemon

  • shaved parmesan cheese

  • Balsamic vinegar


1. Using a sharp knife, thinly shave the brussels sprouts and set them aside. If you have a mandolin, you can use it instead of a knife.

2. Drain the artichoke hearts and chop them into smaller pieces. Set aside.

3. Thinly slice half of a red onion into julienne-style pieces. Set aside.

4. In a large mixing bowl, combine the shaved brussels sprouts, baby arugula, chopped artichoke hearts, and sliced red onion. Toss until combined.

5. Using a knife, chop some walnuts and add them to the bowl.

6. Pour a small amount of extra virgin olive oil and juice from half of a lemon. Add your desired amount of salt and pepper, and toss until everything is combined. Add shaved parmesan and a balsamic drizzle. Enjoy!


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