At a certain moment in the season, we find ourselves tiring of the same roast-and-repeat approach to dealing with winter veg. Sometimes the secret to shaking things up is as simple as how to slice it. This refreshing vegetable salad is a perfect thing to make for lunch—bursting with flavor from a combination of celery, fennel, broccoli, Brussels sprouts and parsley, combined with the sweetness of apple and nuttiness of sunflower seeds. Think of it like a deluxe Waldorf salad... without the mayo!

Serves 1–2

Ingredients

• 2 Brussels sprouts
• 1 rib of celery
• 1/2 of an apple
• 1/2 small head of fennel
• 1 small head of broccoli
• 1/4 cup of sunflower seeds
• 1 tablespoon of chopped parsley
• Pinch of sea salt
• Juice of 1/2 to 1 lemon (preferably Meyer, but any variety works!)
• 1 tablespoon of olive oil
  

Instructions

1. Use a mandoline to thinly shave the vegetables and apple in small, thin pieces.
2. In a bowl, toss the shaved vegetables with the parsley, sunflower seeds, salt, olive oil and lemon juice. Taste and adjust seasoning, as needed.
3. Serve in a bowl.