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Shredded Brussels Sprouts Salad with Salmon and Maple Balsamic Vinaigrette

Kim Lee
  • 25 minutes
  • Serves

INGREDIENTS

4

salmon, fillets

1

Apple

12 oz

Brussels sprouts

1/4 cup

Pomegranate seeds

2 tbsp

Balsamic vinegar

1 tsp

Dijon mustard

1 tbsp

Maple syrup

1/2 cup

Quinoa, cooked

1

Pepper

1/8 tsp

Pepper

1

Sea or himalayan salt

1/4 tsp

Sea or himalayan salt

1

Olive oil, extra virgin

2 tbsp

Olive oil, extra virgin

1/4 cup

Walnuts or pecans