Brussels Sprouts Waldorf Salad

After eating Brussels sprouts over Christmas, I used some left overs to make this Waldorf Salad. The steam-cooked sprouts are a tasty alternative to lettuce or kale, as used in my Kale Waldorf Salad.

Brussels sprouts are a great source of vitamins and minerals, especially vitamin K and C, not to mention packed with fibre!

In addition, there's been a lot of studies conducted focusing on cruciferous vegetables in relationship to cancer. An overview of Brussels sprouts is featured on the World's Healthiest Foods website.

In summary, with regards to cancer, "...Brussels sprouts provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system."

Brussels sprouts are now known to top the list of commonly eaten cruciferous vegetables. Their total glucosinolate content has been shown to be greater than the amount found in mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli. Glucosinolates are a class of phytochemicals whose breakdown products are thought to be responsible for an improvement in health.

Some people dislike the taste of Brussels sprouts. Mostly because if they are overcooked, not only do they lose their nutritional value, they begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables.

Steam-cooked Brussels are quick and easy (only 3-4 minutes) and ensure a nice crunch and plenty of flavour. Once cooled, I use them in salads when I fancy a change from spinach and kale, which I eat all-year-round. I usually only eat Brussels sprouts in season, hence the timing of this recipe.

This Waldof salad also gave me the chance to use my new fruit and vegetable chopper.

Brussels Sprouts Waldorf Salad
Makes 2
Click HERE for a printable recipe card.

Ingredients:
- 56g / 2oz nonfat Greek yogurt
- 30ml / 2tbsp apple cider vinegar
- 225g / 8oz / 2 apples, chopped
- 335g / Brussels Sprouts, halved
- 85g / 3oz 2 stalks celery, chopped
- 30g / 1oz walnuts, chopped
- 1/2tsp thyme, dried

Method:
In a bowl, mix the yogurt and apple cider vinegar.

In a separate bowl, combine the apples, sprouts, celery, walnuts and thyme.

Stir in the yogurt and mix thoroughly to combine. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information: