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Brussel Sprout Salad

Print Recipe
Prep Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

Salad:
  • 20 brussel sprouts stems removed
  • 2 stalks celery thinly sliced
  • 1/4 cup thinly sliced red onion
  • 2 Tbsp dried cranberries
  • 1/2 avocado diced
  • 1 Tbsp parmesan cheese shredded
  • 1 Tbsp toasted pine nuts
Vinaigrette:
  • juice of one orange
  • juice of 1/2 lemon
  • zest of 1 lemon
  • 1/2 tsp Dijon mustard
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp olive oil
  • S & P to taste
  • 1/8 tsp xanthan gum optional, to hold emulsion

Method
 

  1. Using a mandolin, thinly slice brussel sprouts so they form a slaw-type looking consistency. Slice onions using mandolin as well.
  2. In a bowl combine sprouts, celery, onion, cranberries, avocado, parmesan and toasted pine nuts. Toss to combine.
  3. Meanwhile, whisk orange juice, lemon juice, lemon zest, dijon & shallot. Slowly pour in olive oil, whisking constantly to emulsify.
  4. Season to taste with salt and pepper and whisk in xanthan gum if desired.
  5. Pour vinaigrette over salad and toss to combine. Let sit for 10 minutes to break down the sprouts a bit.