Description
A vibrant and nutritious Broccoli Brussels Sprouts Salad featuring crunchy broccoli and thinly sliced Brussels sprouts, complemented by the rich flavor of oil-packed sardines, tangy lemon juice, and salty Parmesan cheese. This hearty salad is finished with Castelvetrano olives for a briny touch, making it a perfect light meal or side dish packed with protein and healthy fats.
Ingredients
Scale
Salad Vegetables
- 1 small head broccoli (cut into small pieces, about 2 cups chopped)
- 10 large Brussels sprouts (trimmed and thinly sliced lengthwise, about 3 cups chopped)
- ¼ tsp sea salt (plus more to taste)
Toppings & Dressing
- 4.2 oz oil-packed sardines (drained and broken into pieces)
- ½ cup Parmesan cheese (finely grated and shaved, plus more for serving)
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- ¼ cup Castelvetrano olives (pitted)
Instructions
- Prepare the Vegetables: Cut the broccoli florets into small pieces, peel the stalk with a vegetable peeler, and thinly slice the stalk. For efficiency, you may use a food processor fitted with a slicing attachment to slice both the broccoli and Brussels sprouts. Combine the chopped broccoli and sliced Brussels sprouts in a large bowl. Sprinkle with ½ teaspoon of sea salt and toss well. Let the mixture sit for 10 minutes to soften slightly, which helps mellow the raw flavors and tenderizes the vegetables.
- Make the Dressing and Assemble: In a small bowl, whisk together the finely grated Parmesan cheese, olive oil, and fresh lemon juice. Season this dressing with a pinch of salt to taste. Drizzle the dressing over the softened broccoli and Brussels sprouts, tossing gently to coat everything evenly. Top the salad with pieces of sardines, pitted Castelvetrano olives, and shaved Parmesan cheese for added texture and flavor. Serve immediately or chill briefly if preferred.
Notes
- Using a food processor with a slicing blade can save time slicing broccoli stalks and Brussels sprouts thinly and evenly.
- Letting the vegetables sit with salt allows them to soften slightly, improving texture and flavor balance.
- Castelvetrano olives have a mild, buttery flavor; you can substitute with other green olives if preferred.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust lemon juice and salt according to taste for a more vibrant or mild dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Broccoli Salad, Brussels Sprouts Salad, Sardines Salad, Healthy Salad, Mediterranean Salad, No Cook Salad
