Bacon Avocado Brussels Sprout Salad With Lemon Vinaigrette Recipe By Tasty Food

BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette Recipe by Tasty image

Here's what you need: brussels sprouts, avocado, green onions, fresh spinach, bacon, parmesan cheese, dried cranberries, sliced almonds, lemon juice, dijon mustard, dried oregano, pepper, salt, olive oil

Provided by Pierce Abernathy

Categories Lunch

Yield 4 servings

Number Of Ingredients 14

Ingredients

20 brussels sprouts, shaved
1 avocado, diced
6 green onions, diced
1 cup fresh spinach
7 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
⅓ cup parmesan cheese
¼ cup dried cranberries
¼ cup sliced almonds
4 tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon dried oregano
1 tablespoon pepper
½ tablespoon salt
4 tablespoons olive oil

Steps:

Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
Add the mustard, oregano, pepper, and salt. Whisk to combine.
Slowly add the olive oil while continuing to whisk until evenly blended.
Slice the avocado and remove the pit, then dice.
Trim the ends of the scallions, then dice.
In a large bowl, combine the Brussels sprouts and spinach.
Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
Pour the dressing evenly over the salad.
Toss thoroughly until well mixed.
Enjoy!

Nutrition Facts : Calories 324 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams

BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette Recipe by Tasty image

Here's what you need: brussels sprouts, avocado, green onions, fresh spinach, bacon, parmesan cheese, dried cranberries, sliced almonds, lemon juice, dijon mustard, dried oregano, pepper, salt, olive oil

Provided by Pierce Abernathy

Categories Lunch

Yield 4 servings

Number Of Ingredients 14

Ingredients

20 brussels sprouts, shaved
1 avocado, diced
6 green onions, diced
1 cup fresh spinach
7 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
⅓ cup parmesan cheese
¼ cup dried cranberries
¼ cup sliced almonds
4 tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon dried oregano
1 tablespoon pepper
½ tablespoon salt
4 tablespoons olive oil

Steps:

Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
Add the mustard, oregano, pepper, and salt. Whisk to combine.
Slowly add the olive oil while continuing to whisk until evenly blended.
Slice the avocado and remove the pit, then dice.
Trim the ends of the scallions, then dice.
In a large bowl, combine the Brussels sprouts and spinach.
Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
Pour the dressing evenly over the salad.
Toss thoroughly until well mixed.
Enjoy!

Nutrition Facts : Calories 324 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams

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