Shredded Brussels Sprouts Salad
Crisp shredded Brussels sprouts, tender kale, sweet dried cranberries, creamy avocado, and nutty Parmesan cheese come together in this refreshing salad. Tossed in a bright lemon vinaigrette with a hint of sweetness and crunch from the cranberries, this colorful dish is the perfect balance of flavors and textures.
— Constant Cookbook
Ingredients
- 1 pound Brussels Sprouts
- 1/2 cup dried cranberries
- 1 avocado
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Instructions
- Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
- In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
- Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.
Nutrition
- Calories: 382 kcal
- Carbohydrate Content: 25 g
- Protein Content: 7 g
- Fat Content: 31 g
- Saturated Fat Content: 3 g
- Sodium Content: 131 mg
- Fiber Content: 9 g
- Sugar Content: 11 g
- Unsaturated Fat Content: 20 g
- Serving Size: 1 serving
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