Description
A fresh and vibrant Shaved Brussels Sprouts Salad featuring a zesty citrus vinaigrette, sweet craisins, crunchy roasted pistachios, creamy feta cheese, and ripe avocado. This salad combines crisp textures and bright flavors, perfect as a light lunch or a side dish.
Ingredients
Scale
For the Citrus Vinaigrette
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 tablespoon minced shallot
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons maple syrup
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
For the Salad
- 12 ounces shaved Brussels sprouts
- ½ cup craisins (dried cranberries)
- ½ cup roasted pistachios
- â…” cup crumbled feta cheese
- 1 large avocado, diced
Instructions
- Prepare the Citrus Vinaigrette: In a small bowl, whisk together the fresh lemon juice, fresh orange juice, minced shallot, Dijon mustard, and maple syrup until well combined. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. Season with salt and pepper to taste.
- Toss the Salad: Place the shaved Brussels sprouts in a large mixing bowl. Add the craisins, roasted pistachios, and crumbled feta cheese. Pour the citrus vinaigrette over the salad and toss gently to evenly coat all ingredients. Finally, fold in the diced avocado carefully to avoid mashing it. Serve immediately for the best texture and flavor.
Notes
- Use a sharp knife or a mandoline to shave the Brussels sprouts thinly for the best texture.
- Roasted pistachios can be substituted with toasted walnuts or almonds if preferred.
- For a vegan version, replace feta cheese with a plant-based cheese or omit it entirely.
- The salad is best served fresh to maintain the crispness of the Brussels sprouts and the creaminess of the avocado.
