Happy holidays! I wanted to make a salad this season made with a seasonal veggie that I have fallen in love with, Brussels sprouts! Now typically I half them and then roast with oil, salt and pepper, or saute a shredded version, but this time I wanted to try them raw.
Buy pre-shredded sprouts, or slice whole sprouts like I did. Simply cut off the dried out end, cut in half to give yourself a stable cutting surface, then slice the halves into thin pieces. Next, dice up the tart Granny Smith apples. I left the skin on my apples for added color and fiber!
Using a micro-plane, remove all of the yellow zest, then slice in half and squeeze all of the juice into a small bowl. Drizzle in the avocado oil, salt and pepper. Whisk together! I purchased avocado oil specifically for this recipe and ended up really enjoying the flavor. I recommend including a variety of different plant oils in your diet, as they all offer different benefits. The avocado oil combines with the fresh lemon juice really well and creates a creamy refreshing dressing!
Bring It All Together
In a large bowl add the shredded Brussels sprouts, dried cherries and pecan halves, toss together. Last, pour the dressing over top and toss to coat. Enjoy now or later!
Brussels Sprout Salad
by Caitilin Perez, RDN
4c Brussels sprouts, shredded or sliced thinly
1 c. dried cherries
1 c fresh Granny Smith apple, diced (about 1 medium apple)
1 c pecan halves
3 tbsp. avocado oil
Zest of 1 lemon
Juice of one lemon juice
1 tsp. salt
1 tsp. black pepper
- Dice apple and thinly slice brussel sprouts.
- Zest lemon, then slice in half and juice.
- Whisk lemon juice, avocado oil, salt and pepper in a small bowl.
- In a large bowl add brussel sprouts, cherries and pecans, toss together.
- Toss dressing with salad and enjoy!
NOURISHING NUTRITION (per serving)
Fat (g): 10
Sodium (mg): 200
Protein (g): 3
Carbs (g): 15