Chopped Brussels Sprout Salad with Mustard Vinaigrette

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A friend of mine made this delicious brussels sprout salad which gave me the idea. Then I found this recipe from Epicurious for one that also included kale, but I decided to ignore that since I had just used up my kale in the massaged salad. No matter! The other issues were that it called for cheese, which I am temporarily omitting from my diet, so I decided avocado would make a good substitute because it’s creamy and rich as well – did not disappoint. Also I had the wrong mustard (Chablis instead of Dijon), but I don’t think that matters at all! So in the end it was:

Make the dressing:
– Lemon juice
– Mustard
– Olive oil (more of this than the others, but to taste)
– Shallot
– Garlic
– Salt and pepper

Chop the brussels sprouts – pretty easy and quick to do, just cut in half the long way, and then chop from stem to end

Toast almonds and then chop them (or chop pre-roasted almonds) and man a good knife makes this so much easier!

Chop up the avocado into small bites so that they combine well with the brussels

Mix it all together and serve!!

Then be prepared for everyone to be super surprised that raw brussels sprouts are so delicious, and ask you for the recipe

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