Brussels Sprout Salad With Avocado Pumpkin Seeds Food
BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
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
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
BRUSSELS SPROUT SALAD WITH AVOCADO AND PUMPKIN SEEDS
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender Brussels sprout leaves make a showstopping salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
- Toss dressing with Brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
Nutrition Facts : Calories 166 g, Fat 13 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, Sodium 170 g
BRUSSELS SPROUT SALAD WITH AVOCADO & PUMPKIN SEEDS
Make and share this Brussels Sprout Salad With Avocado & Pumpkin Seeds recipe from Food.com.
Provided by Bugeah
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
- Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
BRUSSELS SPROUT SALAD
Make and share this Brussels Sprout Salad recipe from Food.com.
Provided by Probably This
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In your serving bowl, whisk together the lemon juice, olive oil, honey, and vinegar. Toss in your shaved sprouts and arils and toss to coat in the dressing.
- Mix in salt, pepper, and crushed red pepper to taste. Sprinkle the cheese on top and serve.
Nutrition Facts : Calories 238.4, Fat 17.5, SaturatedFat 4.1, Cholesterol 11, Sodium 208.7, Carbohydrate 16.1, Fiber 2.1, Sugar 10.6, Protein 6.9
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- Preheat the oven to 350°F. Place Brussel sprouts in a single layer on a greased baking sheet. Bake for 10 minutes or until golden brown. Remove from oven and let cool.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, sriracha, mustard, salt, and pepper until well combined.
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- Shred or very thinly slice brussel sprouts using a food processor (grater attachment) or mandolin. ( Feel Free to purchase pre-shredded brussels sprouts, or broccoli slaw or a slaw mix.
- Place in a large bowl drizzle with oil, sprinkle with the garlic, salt and lemon zest. Massage with your fingers until tender, about 3 minutes.
- Add the onion, tahini dressing, starting conservatively, tossing well and adding more to desired creaminess. (I admitt I like this quite heavy with dressing) Taste, and add more salt and lemon juice to taste. Toss in pistachios and fresh parsley and sprinkle with sumac.
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- Cut the ends off the Brussels sprouts then cut them in half lengthwise. Thinly slice each Brussels sprout crosswise to cut into shreds.
- Place the shredded Brussels sprouts in a bowl along with the apple, feta cheese, pecans, pomegranate arils and bacon.
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- Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
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- Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.
- Add all the salad ingredients to a large bowl. Pour in dressing and toss until well-coated and combined. Store in fridge for at least 15 minutes before serving. This helps build flavor and soften the Brussels sprouts. Top with more nuts, seeds & nutritional yeast, if desired.
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From almostlikemoms.com
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- Start with the coconut bacon. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and spread out the coconut flakes in a thin layer. In a small bowl add the soy sauce, olive oil, maple syrup, cumin, smoked paprika, liquid smoke and salt and pepper and whisk them all together. Once you have mixed all of the ingredients, pour them over the coconut flakes and toss until they are completely covered. Bake in the oven for 10 minutes or until they start to turn crispy. If they are browning but still a little soft, remove them because they will crisp up as they dry a little.
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