2 cups Great Northern White Beans, cooked
1 T. Apple Cider vinegar
2 tsp. Sage, chopped
1/2 lb Brussels Sprouts, ends removed
1 1/2 T. Lemon zest halved
2 T. Mustard Oil or olive oil
2/3 Cup Italian Olives halved
1/2 tsp. Celtic Sea Salt
3-4 T. Celery Juice
pinch Cayenne pepper
1 Cup Red Onions, sliced in to thin strips
1 tsp. Maple Syrup
1/2 tsp. Garlic, minced
Steam Brussels sprouts for a very short time so they remain crispy with most of the enzymes intact. In a large salad bowl, add the sprouts, beans and the remaining ingredients. Toss and serve, or allow to marinate for 1-3 hours before serving.
For other recipes by Dorit, see
Dorit’s book: