I spotted a variation of this recipe by Hugh Fearnley Whittingstall while reading Waitrose Kitchen in the bath and nearly dropped my loofah. Raw sprouts? NAH. But I kept thinking about it, and thinking about it some more so on impulse whilst rooting around for something else I pulled a sprout out the fridge, lopped off the end and popped it in my gob. And it was.... nice. But add some crab and some crisp apple and you have a total winner. Not only does it taste incredibly fresh and amazing, it's super low in calories and saturated fat plus it's a total immune booster. For those of you that are interested in the basic science - crab and almonds are really high in zinc, which is essential for a good immune system, as well as the main mineral for a healthy reproductive system, including good mood inducing hormones. So you could say this is a salad perfect for getting in the mood. So to speak.
Sold? I thought so. Let's get to it.
p.s. I adapted the original recipe as I can't fathom avocado and while Hugh used hazelnuts, I didn't have any in so I used flaked almonds. But if you want to include those instead, knock yourself out. Always do what works for you - I don't have your tastebuds.
Recipe // crab, apple and Brussels sprout salad (hear me out on this one!)
lunch or starter
- 1 medium apple (I used Braeburn but any will do, just not cooking apples)
- A handful of Brussels (I used about 7)
- 100-150g fresh crab meat
- 40g flaked almonds, lightly toasted
- For the dressing:
- 1 tbsp cold pressed rapeseed oil or extra virgin olive oil
- 1 tbsp juice from a lemon
- 1 tsp local honey
- Half a mild chilli, sliced thinly (or use a pinch of chilli flakes)
- Combine your dressing ingredients in a ramekin (or jar if taking for a packed lunch) and set aside.
- Slice your apple, you can peel and core first if you wish. I just sliced sections off from around the core and then sliced those thinly then halved.
- Trim the bottoms of your sprouts and remove any outer leaves, now slice thinly and add to your apple on a plate or salad bowl. Now add the crab meat and toss gently.
- Dress with the dressing and add a little salt and pepper, toss again and then top with your toasted flaked almonds.
- AH YEAH.
Formally Emma Gutteridge