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Brussels sprouts are a classic Autumn vegetable that are often cooked rather than served raw. In this shaved salad recipe, you can appreciate Brussels sprouts’ natural, crunchy texture and earthy taste, which is wonderfully paired with the mint-flecked lemony dressing. Here’s the recipes from Erika Schlick, health coach, blogger and cookbook author.

Shaved Brussels Sprouts Salad

Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes



1 lb. Brussels sprouts
2 avocados, diced
½ cup sliced almonds

½ cup fresh lemon juice (about 3 lemons) 
1 tablespoon lemon zest 
½ cup chopped fresh mint leaves 
3 tablespoons chopped fresh tarragon  
½ teaspoon Dijon mustard
1 teaspoon salt
½ cup olive oil (use code TRAILTOHEALTH for 10% off)


1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.

2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk in a bowl.

3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.  

Wandering Palate has a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow Erika on her blog and Instagram.