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97% would make again

Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette

Tasty Team

Ingredients

for 4 servings

Salad

  • 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 pepper
  • ½ tablespoon salt
  • 4 tablespoons olive oil

Nutrition Info

  • Calories 324
  • Fat 26g
  • Carbs 17g
  • Fiber 6g
  • Sugar 6g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

for 4 servings

Salad

  • 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 pepper
  • ½ tablespoon salt
  • 4 tablespoons olive oil

Nutrition Info

  • Calories 324
  • Fat 26g
  • Carbs 17g
  • Fiber 6g
  • Sugar 6g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  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!

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