Want to know what I LOVE about this shaved Brussels sprouts salad? Besides the fact that it’s crunchy, light, and ultra delicious with a dousing of mustard dill vinaigrette, it just feels like a big bowl of springtime. Shaved Brussels sprouts, slivers of red onion, capers, prosciutto, egg- it all comes together for an easy and filling keto salad.
how to make this keto salad
Like most salads, this one is easy to toss together, but can be tedious depending on the method you use to prepare the Brussels sprouts.
how to shave Brussels sprouts
There are a few ways you can do this, and some methods will take less time.
- Use a sharp knife to slice the brussels sprouts as thin as you can. I don’t mind this longer method, as long as I’m in no rush!
- Use a mandoline slicer (I like to poke the base of the Brussels sprout with a fork and slice, to protect my fingers)
- Use a food processor with a slicer blade (almost all styles will have one), just be sure to trim off the base of the sprouts first
spring salad ingredients
Here’s what you’ll need for this keto Brussels sprouts recipe! Also, if you don’t have all of the ingredients, feel free to make your own substitutions. I love the addition of boiled egg and prosciutto for some extra fat and protein, but it’s not necessary.
- shaved Brussels sprouts
- red onion
- boiled eggs
- pecans or walnuts for a crunchy topping
- shaved parmesan (optional)
- salt and pepper
- olive oil
To assemble the salad:
- Before preparing the Brussels sprouts, cut the asparagus spears into smaller pieces, about 1-2 inches in length. Drizzle them with olive oil and add a sprinkling of salt and pepper, then roast them for 10 minutes at 400°F. (Boil eggs at this time too, if you’re using them).
- Shave the Brussels sprouts while the asparagus is roasting.
- Thinly slice the onion (you’ll only need about a quarter of a large red onion).
- Cut the prosciutto slices into bite-sized pieces and roughly chop the pecans or walnuts.
- When the asparagus and boiled eggs are done, allow them to cool for at least 10 minutes. Toss the asparagus pieces with the onion, shaved Brussels sprouts, and vinaigrette. Then arrange egg, capers, prosciutto and nuts on each salad serving. Sprinkle on shaved parmesan (or don’t, if you’re dairy-free).
let’s make this easy vinaigrette!
This easy vinaigrette takes just a few minutes, and you can whisk it all together in a small bowl or blitz it in a blender. Another option- throw everything into a glass jar, secure the lid, and shake it up to combine. Any way you choose will work great.
Here’s what you need:
- extra virgin olive oil
- dijon or stoneground mustard
- apple cider vinegar
- juice of half a lemon
- keto-friendly liquid sweetener like monk fruit drops or stevia (sub granulated if that’s what you have)
- salt and pepper
- fresh or dried dill
- fresh garlic, minced
This keto vinaigrette is low-carb, has zero grams of sugar, and is full of tangy flavor and healthy fats!
more to love about this keto Brussels sprouts recipe
- You can keep the vinaigrette sealed and stored in the fridge for up to two weeks if you use dried dill, one week if the dill is fresh.
- Drizzling the vinaigrette onto the Brussels sprouts salad will soften the sprouts a little bit but not much, so you won’t have to worry about salad leftovers getting soggy.
Have I mentioned how healthy this salad is? Brussels sprouts are an incredible cruciferous veggie that can easily be incorporated into any keto or low-carb diet! This superfood packs a wide range of nutritional benefits, including antioxidants, fiber, and Vitamins C and K.
I could eat this Brussels sprouts salad every day, it’s that good! Plus, it’s a flexible keto Brussels sprouts recipe- add chicken or salami instead of the prosciutto, or swap in any other low-carb veggies of choice!
Enjoy, and happy spring!
you might also love…
- This creamy, keto coffee cheesecake with a chocolate, Oreo-style crust!
- This zucchini noodle salad with a spicy peanut sauce makes for the perfect Thai-inspired keto meal!
- Crockpot keto carnitas with low-carb tortillas are a simple, low-carb meal for any kind of night!
- 1-1/2 pounds whole Brussels sprouts, washed and trimmed
- 1 pound asparagus
- 1/4 large red onion
- 4 eggs (pasture-raised when possible)
- 3-5 ounces prosciutto
- optional toppings like capers, chopped pecans or walnuts, and shaved parmesan
- 1/2 cup extra virgin olive oil + 1 tablespoon (for asparagus)
- 1 tablespoon dijon or stoneground mustard
- 1 tablespoon apple cider vinegar
- juice of 1/2 a lemon
- 6-8 drops of monk fruit extract or stevia drops (or substitute 1 teaspoon granulated sweetener)
- salt and pepper
- 1/2 teaspoon chopped dill (dried or fresh)
- 1 clove garlic, minced
- Preheat the oven to 400°F. Bring a pot of water to a boil, then place the eggs in the water and let them boil for 11-14 minutes, depending on how done you like boiled eggs. When they're done, remove from heat and allow the eggs to cool in a bowl of ice water.
- While the eggs are boiling, wash and trim off the ends of the asparagus, then cut into small pieces (about 1-2 inches long). Place the asparagus onto a baking sheet and drizzle the pieces with 1 tablespoon of olive oil, then sprinkle on salt and pepper. Roast in the oven for 10 minutes. Remove from the oven and let the asparagus cool for another 10 minutes.
- Prepare the Brussels sprouts, either by thinly slicing each sprout by hand with a sharp knife, or using a mandoline slicer.* You can also use a food processor with the slicer blade. Once the Brussels sprouts are sliced thin, use your hands to pull apart any pieces that are stuck together.
- Slice the red onion and cut the prosciuttto into small, bite-sized pieces. Cut the boiled eggs in half, then slice into smaller pieces.
- Make the vinaigrette by combining the 1/2 cup olive oil, mustard, vinegar, lemon juice, sweetener, dill, and garlic in a small bowl.* Whisk it all together, then add salt and pepper to taste.
- Toss the Brussels sprouts, cooled asparagus, and onion slices together with half of the vinaigrette.
- Assemble each salad serving with a boiled egg, slices of prosciutto, capers, chopped walnuts/pecans, and shaved parmesan (if not dairy-free).
- Spoon on additional vinaigrette for serving.
If using a mandoline slicer, an easy trick to protect your fingers is to stab the base of the Brussels sprout with a fork to hold it while slicing.
You can also make the vinaigrette in a small bullet blender or shake all the ingredients up in a sealed, glass jar.