Recipe courtesy of Julianna / @juliannavezza

  • Preheat skillet over medium heat and add oil. Place fish sticks in skillet. Cook for 7-8 minutes until golden brown and crispy (flipping halfway). Remove from heat and chop each stick into 1-inch pieces; set aside.

  • Trim the Brussels sprouts by cutting off the stem ends. Thinly slice using a mandoline or sharp knife and place into a large bowl. Add fish sticks, apple, almonds and cranberries to bowl.

  • Make the lemon vinaigrette by whisking together all of the dressing ingredients in a small mixing bowl.

  • To serve, toss the salad with the lemon vinaigrette. 

Shaved Brussels Sprout Salad
  • Preparation10 minutes
  • Cook Time 10 minutes
  • Serves 2

INgredients

For Salad

  • 2 teaspoons olive oil
  • 1 (8 ounce) package Good Catch® Plant-Based Breaded Fish Sticks
  • 2 cups Brussels sprouts
  • 1 tablespoon fresh lemon juice
  • 1 large Honeycrisp apple, chopped
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup dried cranberries

 

For Lemon Vinaigrette Dressing

  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon agave nectar
  • 1/4 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

Recipe courtesy of Julianna / @juliannavezza

  • Preheat skillet over medium heat and add oil. Place fish sticks in skillet. Cook for 7-8 minutes until golden brown and crispy (flipping halfway). Remove from heat and chop each stick into 1-inch pieces; set aside.

  • Trim the Brussels sprouts by cutting off the stem ends. Thinly slice using a mandoline or sharp knife and place into a large bowl. Add fish sticks, apple, almonds and cranberries to bowl.

  • Make the lemon vinaigrette by whisking together all of the dressing ingredients in a small mixing bowl.

  • To serve, toss the salad with the lemon vinaigrette.