You’re going to love the pops of flavor in this Broccoli Brussels Sprouts Salad with Sardines. A healthy side dish or lunch, every bite is flavorful, light, and delicious. This is a simple and crowd-pleasing recipe you can make ahead of time or serve for the holidays.
Cut the broccoli florets into small pieces, peel the stalk with a peeler, and thinly slice it. You can slice both broccoli and brussels sprouts in a food processor with slice attachment. Combine broccoli and brussels sprouts in a large bowl and toss with ½ teaspoon of salt. Let them sit for 10 minutes to soften slightly.
Combine the grated Parmesan, oil, and lemon juice in a small bowl; season with salt. Drizzle it over the salad and toss to coat. Top it with sardine pieces, olives, and shaved Parmesan.
Notes
Making it ahead of time: You can make this salad up to 1 day ahead of time. Put everything together (except the dressing) in a serving dish, cover it with a lid or plastic, and keep it in the fridge. When you’re ready to serve, pour the dressing over top and add the almonds.