Makes 8-10 servings
Macros: 135 cal, fat 8g, carbs 8g, protein 6g, fibre 4g
4 oz pancetta, diced (bacon works as substitute)
2 lbs brussels sprouts, shaved
1 garlic clove, crushed
1 Lemon (2 Tbsp fresh lemon juice and 1 tsp lemon zest)
2 Tbsp Extra Virgin Olive Oil
1/2 tsp salt
1 Granny Smith apple, cored and thinly sliced
1/3 cup mint chiffonade
place diced pancetta into a cold skillet and turn on heat to medium. Saute, stirring occasionally until browned, about 8 minutes. Remove pancetta from the pan and set aside to cool while you prepare rest of ingredients
slice Brussels sprouts very thinly or use a mandoline slicer, discarding stem, to make shaved Brussels sprouts, or a food processor with a slicer attachment (trim the stem off first). Two pounds will give you about 12 oz shaved. You can also just use a bag of shaved Brussels sprouts to make it easy.
zest and juice your lemon. you need 1 tsp of zest and 2 Tbsp of lemon juice.
Chiffonade the mint. To do this, stack several layers on top of each other and slice very thin strips across the leaf all the way down. Measure your 1/3 cup after you chiffonade the mint. (it will be something like 1 cup of loosely packed leaves before you chiffonade). Alternatively, simply chop mint.
now combine all the ingredients into a bowl and toss to combine. Store leftovers in fridge for up to 5 days. Add some cranberries for festive colour!