I was a Brussels sprouts virgin until I was in my early twenties. Is that strange? Is that too much information? I figured since we’re all friends here, it was safe to openly admit my “first-time.” Well, my first-time was lovely. I really enjoy eating those round, green sprouts! In fact, I could maybe eat them everyday…grilled, sauteed, steamed, roasted or sliced for a salad!
Another reason I could eat brussels sprouts everyday is because the plant nutrients in Brussels sprouts help our body protect itself against cancer, in particular colon, bladder and liver cancer. How great is that? More information about the nutritional perks of Brussels sprouts.
It was warm this past weekend, so I decided to make a salad of Brussels sprouts, feta and a grilled peach! Heaven!
Brussels Sprouts Salad with Feta and a Grilled Peach
- 6 to 8 Brussels sprouts, thinly sliced with a mandolin or knife
- 1 white or yellow peach, halved.
- 1 Tbls crumbled feta cheese
- 1 tsp extra virgin olive oil
- 1 tsp fresh squeezed lemon juice
- sea salt and pepper to taste
Spray a grill-pan with non-stick cooking spray and place over medium heat. Place each peach halve on the grill pan and grill until peach becomes softened. This should take about 5 to 6 minutes. Keep an eye on the peach to make sure it doesn’t burn.
In a medium bowl, toss the shaved Brussels sprouts with the olive oil, lemon juice and sea salt and pepper to taste.
Remove peach from the grill pan and slice. Add to the Brussels sprouts and sprinkle the salad with feta.
Enjoy it’s crispy, leafy and sweet flavors!