Brussels Sprout Salad with Pecans, Raisins and Apple
Serves 2
Ingredients:

  • 1 lb. Brussels sprouts, trimmed, and sliced
  • 1 apple (any but a mac), cored, and thinly sliced/chopped into ½ inch pieces
  • ½ cup raw pecans, chopped

  • ½ cup raisins
  • 2 teaspoons olive oil (1 teaspoon for Brussels sprout prep. + 1 teaspoon for seasoning of salad)
  • Celtic salt to season

Brussels Sprouts Prep:
Preheat oven to 350° F. Trim and slice the Brussels sprouts. Spread them out in a baking sheet and sprinkle with salt. Place them in the oven and roast for about 10-15 minutes. They should still stay crunchy but slightly toasted on the outside.
Final Preparation:
Toss Brussels sprouts along with all fruit and nuts together, season with olive oil and salt, and serve.
More recipes like these can be found in my new book, THE ACID WATCHER DIET available everywhere books are sold, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *