Brussels sprout salad with almonds
An Israeli salad: blanched Brussels sprouts, golden-brown almonds, and a dressing made with lemon juice, olive oil, and garlic.
This salad is perfect for a light and refreshing meal. The young curly kale adds a crunchy texture, while the almond French fries provide a flavorful note.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Resting23 min
- Total43 min
- DifficultyEasy
- CostBudget
- Cooking methodfrying pan
- Estimated cost$7.76 $1.94 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
Ingredients
people
- $5.73
- $1.38
- $0.17
- $0.38
- $0.07
- $0.03
Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.
Directions
- Cook the Brussels sprouts for 3 minutes in boiling, salted water, drain them, and let them cool.
- Soak the almonds: cover them with boiling water, let them cool, and then remove the skins.
- Heat them in a little oil in a frying pan, then mix them with the cabbage.
- Combine the lemon juice, olive oil, garlic, sugar, and salt, then pour over the salad. ≈ 4 min
The bill
Brussels sprout salad with almonds
- 800 g of frozen Brussels sprouts$5.73
- 150 g of almonds$1.38
- oil for deep frying$0.17
- 6 teaspoons of crushed garlic$0.38
- 1/4 cup of lemon juice$0.07
- salt$0.03
Total$7.76
that's $1.94 per person
Estimated price; varies by store.
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