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Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette

by Pierce Abernathy • from the video Healthier Holiday Sides


for 4 servings


  • 20 brussels sprouts
  • 1 avocado
  • 6 green onions
  • 1 cup (30 g) spinach
  • 5 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
  • ½ cup (50 g) parmesan cheese
  • ¼ cup (120 g) dried cranberries
  • ¼ cup (110 g) sliced almonds

Lemon Vinaigrette

  • 2 lemons
  • 1 tablespoon dijon mustard
  • 1 tablespoon dried oregano
  • 1 tablespoon pepper
  • ½ tablespoon salt
  • 4 tablespoons olive oil


  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 one lemon 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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