Arugula Salad With Moroccan Mint Brussels Sprouts

Name: Arugula Salad With Moroccan Mint Brussels Sprouts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters fresh baby arugula; 454 grams fresh Brussels sprouts; 1 teaspoons wheat grass powder; 1 Tbsp ground chia seeds; 0 teaspoons cumin; 2 Tbsps Barleans flax oil; 0 teaspoons ginger; 946 milliliters fresh mixed greens; 2 Tbsps ground flax seeds; 1 teaspoon fresh lemon zest, for garnish; 118 milliliters torn fresh mint leaves; 2 Tbsps pistachios, finely chopped; 2 servings Sea salt and pepper, to taste; 2 Tbsps sherry vinegar; 1 small white onion, thinly sliced

Arugula Salad With Moroccan Mint Brussels Sprouts is a gluten free and vegan main course. This recipe serves 2. One portion of this dish contains around 15g of protein, 26g of fat, and a total of 411 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have wheat grass powder, brussels sprouts, greens, and a few other ingredients on hand, you can make it. To use up the ground flax seeds you could follow this main course with the Chocolate Chip Cranberry Flax Cookies as a dessert.