Market Salad with Brussels Sprout Chips

Healthy and fast weekday meals are hard to come by. Especially if you are interested or looking for some variety, because as we all know cooking the same recipes gets old!

Tonight i’d like to share with you what I call the ‘The Market Salad’ with ‘Brussels Sprout Chips’. What makes this a market salad is that all the ingredients are sourced from the Farmers Market. The great news is that Farmers Markets are in lots of cities everywhere!

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Market Salad:


  • 1 Handful of arugula
  • 1 Handful of spinach
  • 1/2 Cucumber (local / organic)
  • 1/2 Tomato (local / organic)

Make it:

  • Dice cucumber in rounds, then julienne
  • Dice tomato
  • Mix all ingredients together and toss in market salad dressing (recipe below)

Market Salad Dressing:


  • 1 Tablespoon of Extra Virgin Olive Oil (EVOO)
  • 3 Tablespoons of fresh squeezed lemon juice (chefs recommendation – use a citrus press, like this to avoid seeds)
  • 1 Tablespoon of red wine vinegar

*whisk all ingridents together until blended

Market Salad

Brussels Sprout Chips


  • 1 Tablespoon of Extra Virgin Olive Oil (EVOO)
  • 2 Teaspoons of salt
  • 1 Dozen brussels sprouts

Make it: 

  • Trim the ends off each brussels sprout
  • Peel each leaf off the sprout (chefs recommendation – once the leaves stop easily coming off, cut the end off the brussels sprout again, this will make it easier to peel off more leaves)
  • Toss the brussels sprout leaves in the olive oil and salt (add pepper if preferred)
  • Cover sheet pan with foil and lay the leaves out so they are evenly spaced
  • Bake for 10 mins at 375 degrees on the top oven rack
  • Leaves should look brown with some green

Brussel Chips


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