This colourful, springy salad is relatively inexpensive and very healthy. Eating raw brussel sprouts may seem a little bizarre, but when sliced thinly with a mandolin, they serve as the perfect base for a salad. The bitterness of the grapefruit cuts the richness of the crab, and the lemon juice and olive oil brighten up the dish. I recommend going to Kerachers’ for top notch crab meat.
10 brussel sprouts rinsed
½ pink grapefruit
½ can cooked crab meat
Using a mandolin, very carefully slice the brussel sprouts into a bowl. Peel the grapefruit, removing all the pith, and slice into small sections. Place in the bowl, and add the crab meat. Drizzle olive oil and lemon juice over the salad, and season with salt and pepper. Toss the salad, and serve.
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