There’s no better time to add strawberries to a salad than in the early summer months when it’s in season. Pack in the vitamin C with brussels sprouts and strawberries, both of which are great sources of this immune-boosting antioxidant! Vitamin C is important not just important for immune support but also wound repair, connective tissue strength, reduced bruising and improved gum health. Whip up this gluten-free, dairy free, added sugar-free, paleo, pegan salad and enjoy the nutritional benefits!

Benefits of Vitamin C

When the body experiences stress, whether it’s environmental or emotional, it may develop an increased need for vitamin C. Stress can occur in many different forms–a recent breakup, stress at work, toxic relationships, physical illness, etc.–all of which can have a similar effect on your vitamin C levels. If you have ongoing stress in your life try practicing mindful meditation/breathing and eating a lot of vitamin C rich foods such as brussels sprouts, strawberries, red peppers, kale, parsley, collard greens, etc.

Be Choosy About Your Strawberries

Strawberries are a great source of vitamin C but they also are higher in pesticides when they are conventionally grown. Be sure to buy organic strawberries since they ranked number one on the 2016 Dirty Dozen list of fruits and vegetables with the highest level of pesticides. The fewer pesticides in your life, the better! If you aren’t familiar with the Dirty Dozen and Clean Fifteen from the Environmental Working Group then I would recommend looking at their list that is updated every year. The fruits and vegetables towards the top of the list are best to buy organic and the ones towards the bottom (like avocados) aren’t necessarily worth the extra money to buy organic.

The good news is that strawberry season is in full bloom which means that they are more affordable at this time of year, even when buying organic. Hit up your local farmers market or grocery store and enjoy the colors and flavors of this summer-licious salad!

The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!

Strawberry Brussels Sprouts Salad with Mustard Glaze

July 1, 2016

by Brigid Titgemeier MS, RDN, LD, IFNCP

Category All Recipes Gluten-Free Salads & Slides Vegan

Persons

4

Ingredients

For the Salad

• 1 bag of shredded brussels sprouts (10 oz.)
• 1 cup organic strawberries, sliced
• 1/2 cup red onion, diced
• 1 Tbsp EVOO

For the Mustard Glaze

• 2 Tbsp extra virgin olive oil
• 2 clove garlic, minced 
• 1/2 lemon 
• 2 tsp whole grain mustard

Instructions

1. In a large skillet heat 1 Tbsp EVOO over medium heat. 
2. Add onion and cook for 2-3 minutes. 
3. Add the brussels sprouts and cook for an additional 5 minutes. 
4. In a small bowl mix 2 Tbsp EVOO with garlic, juice from 1/2 lemon and mustard. 
5. Pour the dressing over the vegetables and add the sliced strawberries. 
6. Cook for another minute. 

Nutrition Facts

Strawberry Brussels Sprouts Salad with Mustard Glaze

Serves: 4

Amount Per Serving:
Calories		182.4
% Daily Value*
Total Fat 13.4g		20%
	Saturated Fat 2g	10%
	Trans Fat 0g
Cholesterol 1.6mg		0.3%
Sodium 283.8mg		11.8%
Total Carbohydrate 11.3g		3.7%
	Dietary Fiber 4.5g	16%
	Sugars 4.9g (Added Sugar: 0g)
Protein 4g

Vitamin A 0%		Vitamin C 47%
Calcium 7%		Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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