Ingredients
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1/4 cup chopped hazelnuts
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12 pitted dates
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2 green apples
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1 (12 oz) pkg shredded Brussels sprouts
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1 clove garlic
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1/2 cup low-fat Greek yogurt
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3 tbsp olive oil
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3 tbsp lemon juice
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1 tsp dried oregano
Steps
1
Add the hazelnuts to a small skillet and heat on medium. Toast 2–3 min., until golden, stirring constantly. Transfer to a plate and let cool.
2
With kitchen shears, snip the dates into strips. Peel the apples and cut into matchsticks. To a large bowl, add dates, apples, and Brussels sprouts.
3
Into a small bowl, with garlic press, crush the garlic. Whisk in the Greek yogurt, oil, lemon juice, and oregano. Season with salt and pepper to taste. Add dressing to salad and toss until well combined. Top with hazelnuts.
Tips
Pick out any larger pieces of Brussels sprout stem that might be tough.
