The Doc’s Shaved Brussels Sprouts Salad

The Doc’s Shaved Brussels Sprouts* Salad

Edited from

Serves 2


For the salad:

½ bag shaved Brussels sprouts

2 to 3 hearts of palm, sliced

⅓ cup pine nuts




For the dressing: (enough for 2-3 uses)

¼ cup fresh lemon juice (about 1 lemon)

¾ cup olive oil

½ to 1½ teaspoons Dijon mustard

½ to 1 shallot, finely chopped or minced

2 cloves garlic, minced

Salt and Pepper, to taste



  1. 1. Combine the shaved Brussels Sprouts, hearts of palm and pine nuts in a large salad bowl.
  2. 2. Combine the dressing ingredients in a bowl or bottle and stir or shake.
  3. 3. Pour desired amount of dressing on the salad and toss well. Serve
  4. 4. Save the remaining dressing in the refrigerator.



*These little green mini cabbage like balls are named after the city of Brussels in Belgium.  Most people call them Brussel Sprouts, but the correct name has the “s” on the end.

By |2019-03-04T06:34:11-06:00February 20th, 2019|Articles, General, Recipes|

Hearts of Palm Salad


Serves 4

  • 3 Tablespoons of Water
  • 2 Tablespoons of Lime Juice
  • 1 ½ Tablespoons of extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 3 Tablespoons sliced scallions
  • 2 Tablespoons fresh cilantro, chopped
  • 14 ounce can or jar of hearts of palm, drained and sliced ½ inch thick
  • 2 small tomatoes, roughly chopped
  • 1 medium avocado, peeled and diced

In a serving bowl, combine water, lime juice, olive oil, salt and pepper. Stir in the chopped scallions and cilantro.

Add in the hearts of palm, tomato and avocado, gently toss and serve








By |2017-05-03T13:28:46-05:00May 3rd, 2017|General, Recipes|
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