I was so craving raw crunch when I was contemplating my next meal (as I often do) so that’s how this one happened! Being real lazy too, I must confess that I bought the brussels pre-shredded (huge time saver!) at our local store. It’s really best to allow the dressing to sit on the sprouts for a little while as it softens them up a bit but if you’re like me, you just want to dive in immediately! I happen to really like the rawness of uncooked brussel sprouts but if you like a more wilted salad be sure to dress them ahead of time! I had some grilled chicken in the fridge so I chopped that up, added a handful of slivered almonds along with half an avocado and shaved cheese and then yum bang deliciousness occurred! With or without added protein, this is one of my favorite salads and great for a crowd because you can make and dress it ahead of time, but remember if you do so, do not add the avocado until you’re ready to serve! Why I also love this salad is that it’s great leftover and you won’t have to worry about soggy salad syndrome!
Shaved Brussel Sprout Salad
12 oz. shaved brussel sprouts (If using whole brussel sprouts, pulse in food processor until shredded) (fyi Trader Joes sells them pre-shredded)
1-2 tablespoons olive oil
1 tablespoon apple cider vinegar
juice from 1/2 lemon
salt & pepper
1/4 cup slivered almonds (I sometimes use walnuts)
1/2-1 whole avocado, cubed
2 tablespoons shredded cheese blend (I use Trader Joes) or grated Pecorino Romano
1-2 grilled chicken breasts, sliced (optional)
Place oil, vinegar, lemon and salt and pepper in large bowl.
Add brussel sprouts and toss very well, until nicely coated (add more oil if it’s too dry for your liking).