How To Make Keto Crispy Brussel Sprout Salad with Lemon Dressing

Here is a recipe for making Keto Cheesy Cabbage Pesto Hash:

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The Ingredients:

For Brussel Sprout Salad:

1 tablespoon olive oil

1 teaspoon chilli paste

2-ounce pecans

1-ounce pumpkin seeds

1-ounce sunflower seeds

1/2 teaspoon cumin

Salt to taste

16-ounce Brussel sprouts

For Lemon Dressing:

1/2 cup olive oil

1 medium lemon, juice and zest

Salt and pepper to taste

The Preparation:

1. Gather and prep all ingredients.

2. In a frying pan on low to medium heat, heat up the olive oil and the chilli paste.

3. Add the pecans to the hot frying pan and stir well.

4. Stir in the pumpkin and sunflower seeds. Season with cumin and salt. Saute for a few minutes, stirring occasionally, until the pecans and seeds are lightly roasted and smell aromatic.

5. Rinse the Brussels sprouts and shave them by cutting them into thin slices with a sharp knife. Place them in a bowl.

6. Make the lemon dressing by combining olive oil, lemon juice and zest, and salt and pepper to taste. Pour this over the Brussels sprouts in the bowl and let this marinate for 10 minutes.

7. Prior to serving, add in the pecan and seed mixture and toss to combine.

8. Top off with additional salt and pepper if desired. Enjoy!

The Serving:

This makes a total of 4 servings of Keto Crispy Brussel Sprout Salad. Each serving comes out to be 485 calories, 46.2g fat, 10.1g net carbs, and 7.2g protein.

IF YOU WANT TO GET A CUSTOM KETO DIET MADE UP FOR YOU,
CLICK HERE FOR MORE RECIPES - https://tinyurl.com/custom-keto-diett