Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette
by Pierce Abernathy • featured in Healthier Holiday Sides
Ingredients
for 4 servings
Salad
- 20 brussels sprouts
- 1 avocado
- 6 green onions
-
1 cup spinach (30 g) - 5 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
-
½ cup parmesan cheese (50 g) -
¼ cup dried cranberries (120 g) -
¼ cup sliced almonds (110 g)
Lemon Vinaigrette
-
4 tablespoons lemon juice -
1 tablespoon dijon mustard -
1 tablespoon dried oregano -
1 tablespoon pepper -
½ tablespoon salt -
4 tablespoons olive oil
Preparation
- 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.
- To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
- Add the mustard, oregano, pepper, and salt. Whisk to combine.
- Slowly add the olive oil while continuing to whisk until evenly blended.
- Slice the avocado and remove the pit, then dice.
- Trim the ends of the scallions, then dice.
- In a large bowl, combine the Brussels sprouts and spinach.
- Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
- Pour the dressing evenly over the salad.
- Toss thoroughly until well mixed.
- Enjoy!
Tips
1 of
3
-
baxbutter
Replace Brussels sprout with 1 whole lettuce!
1 month ago Helpful (1) -
Debi Croft
Way to much salt in this. Would dramatically reduce salt content next time
3 months ago Helpful (1) -
Krysten Nycole Demster
For less calories try using Greek yogurt in the dressing instead of olive oil. It tastes great!
3 months ago Helpful (1) -
heatonlamp
I only added 1/2 teaspoon of salt and I added 2 teaspoons of sugar. Excellent salad!!
5 months ago Helpful (1)
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