Brussel Sprouts Caesar Salad


Brussel Sprouts Caesar Salad

Makes: 4 servings


  • 1 portion of sizzlefish Atlantic salmon (6 oz)
  • 1/2 lb raw brussel sprouts (8 oz)
  • 4 oz cherry tomatoes
  • 1 medium apple
  • 1/4 cup sunflower seeds
  • 1/3 cup currants (or raisins)

Caesar Dressing 

  • 3 TBSP olive oil
  • 1/3 cup plain Greek yogurt
  • juice from 1/2 lemon (2 TBSP)
  • 1/2 tsp black pepper
  • 2 minced garlic cloves (1 tsp)
  • 1 tsp dijon mustard

First, place 1 portion of sizzlefish Atlantic salmon (6 oz) on a baking sheet and bake in the oven at 350 F for 20 mins, or until it flakes. While that’s baking, wash and dice the raw brussel sprouts, cherry tomatoes, and apple. Mix the diced produce in a bowl with the sunflower seeds and currants (or raisins). This is the salad base. Make your Caesar dressing by mixing the listed ingredients. Pour your dressing in the bowl (I used about 2/3 of it and saved the rest to add later if desired) and mix everything thoroughly. Once the salmon is cooked, flake it into the salad bowl and mix in evenly. Serve cold!

For 1 serving: 325 cals; 19 g fat, 23 g carbs (4 g fiber), 16 g protein

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