I dare you to try this salad and still tell me that Brussels sprouts are not your thing...
Nowadays Brussels sprouts are cool again, and I don't know if it's that my tastes have changed, or more likely if it's the bacon that always seems to get thrown in with them, but I
The recipe is adapted from one found on my brother's girlfriend Alex's blog, The Bookish Cook, and it is bright, crisp, and packed with flavour. Alex is a total natural in the kitchen, and ALL OF HER recipes come from her own head, which is something I am insanely jealous of. She makes this salad at home because it's my brother's favourite (you can see he is still keeping up the charade that he likes Brussels sprouts!), or in his words it's, 'sick.' Well frick, I agree, this salad is downright flu-like!
This salad takes a little while to prepare because you have to peel each little Brussels sprout 'head' (well, that's what they look like!) one by one to make the leaves for the salad. The Hubby stood at the counter and peeled for about 30 minutes, with only about four or five curse words...so all in all pretty good!
|The Hubby's Peeling Efforts|
The effort was worth it in the end. Once you have your sprouts peeled, you throw them in their raw form into a bowl with some toasted pumpkin seeds, some fresh sliced avocado, some crispy bacon, some dried cranberries, and some lemony dijon dressing, then toss and serve. This salad is a nutritional powerhouse. If you have leftovers, the salad will stay fresh and not wilt if you want to eat the rest the next night. The Hubby must have been ok with all the peeling because he suggested we quadruple the recipe and bring it to Boxing Day dinner this year...that's 4 pounds of sprout peeling in our future!
Merry Christmas and Happy Holidays everyone!
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Brussels Sprouts Salad with Bacon, Avocado, and Lemony Dressing
Serves: 6 - 8 side dishes
- 1 pound Brussels sprouts, trimmed
- 3 sliced cooked bacon, chopped into small pieces
- 2 tablespoons pumpkin seeds or pepitas, toasted (I put into oven at 325F for 10 minutes, monitoring closely, then cool for 10 minutes)
- 1/4 cup dried cranberries, chopped into small pieces
- 1 avocado, cut into bite-sized pieces
- 3 tablespoons extra-virgin olive oil
- 1 & 1/2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon zest
- Freshly grated black pepper
Start by slicing off the hard end of each Brussels sprout, pulling off the leaves one by one, and placing the leaves into a medium-sized salad bowl. Once you are done, give yourself a pat on the back. Next, add the bacon, pumpkin seeds (or pepitas), dried cranberries, and avocado to the bowl.
To make your dressing, add olive oil, lemon juice, Dijon mustard, lemon zest, and pepper to a container with a lid. Close lid and shake for 10 seconds until well-combined. Add dressing to salad and lightly toss. Enjoy!
Recipe Source: The Bookish Cook - Dijon Brussels Sprouts Salad with Bacon