WASH and chop the ends of the Brussels sprouts. Add them whole to a food processor or blender and roughly shred them until into shaven pieces. Place in a bowl.
CHOP the parsley and cut the grapes in half adding both into the bowl. Add the macadamia nuts into the food processor or blender. Pulverize until they become tiny crumbs. Then add salt and pulse again until finely ground and add them to the salad.
BLEND the olive oil, garlic powder, and apple cider vinegar together for the dressing in either a regular blender or immersion blender. Pour over the salad and mix together.
SERVE with a garnish of more macadamia nuts and parsley.