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! 

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.

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!

 

Brussels sprout and strawberry salad with mustard glaze Brussels sprout and strawberry salad with mustard glaze Brussels sprout and strawberry salad with mustard glaze

 

Strawberry Brussels Sprouts Salad with Mustard Glaze

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

Calories per serving: 62

Fat per serving: 14 g

Carbs per serving: 7 g

Protein per serving: 2 g

Sugar per serving: 4 g (Added Sugar: 0g)

Strawberry Brussels Sprouts Salad with Mustard Glaze

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! 

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. 
https://beingbrigid.com/strawberry-brussels-sprouts-salad-with-mustard-glaze/