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Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette

by Pierce Abernathy featured in Healthier Holiday Sides


for 4 servings


  • 20 brussels sprouts, shaved
  • 1 avocado, diced
  • 6 green onions, diced
  • 1 cup
    fresh spinach (40 g)
  • 7 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
  • ⅓ cup
    parmesan cheese (35 g)
  • ¼ cup
    dried cranberries (30 g)
  • ¼ cup
    sliced almonds (35 g)

Lemon Vinaigrette

  • 4 tablespoons
    lemon juice
  • 1 tablespoon
    dijon mustard
  • 1 tablespoon
    dried oregano
  • 1 tablespoon
  • ½ tablespoon
  • 4 tablespoons
    olive oil
    Calories 261
    Fat 20g
    Carbs 14g
    Fiber 4g
    Sugar 6g
    Protein 7g

Estimated values based on one serving size.



  1. Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
  2. To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
  3. Add the mustard, oregano, pepper, and salt. Whisk to combine.
  4. Slowly add the olive oil while continuing to whisk until evenly blended.
  5. Slice the avocado and remove the pit, then dice.
  6. Trim the ends of the scallions, then dice.
  7. In a large bowl, combine the Brussels sprouts and spinach.
  8. Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
  9. Pour the dressing evenly over the salad.
  10. Toss thoroughly until well mixed.
  11. Enjoy!