Shaved Brussels Sprouts Salad with spinach, blueberries, almonds, avocado, red onion, feta cheese, and a fresh lemon poppy seed dressing.
Prep Time15mins
Cook Time0mins
Total Time15mins
Course: Salad
Cuisine: American
Keyword: brussels sprouts
Servings: 8
Calories: 326kcal
Ingredients
For the lemon poppy seed dressing:
1/3cupextra virgin olive oil
1/3cuplemon juice
1 1/2tablespoonshoney
2teaspoonsDijon mustard
2clovesgarlic,minced
2teaspoonspoppy seeds
1/4teaspoonKosher salt
Freshly ground black pepper,to taste
For the salad:
1lb.brussels sprouts,ends trimmed
3cupsspinach leaves
2cupsfresh blueberries
1cupsliced almonds
2ripe avocados,peeled, pitted, and chopped
1/4red onion,thinly sliced
1/3cupcrumbled feta cheese
Kosher salt and freshly ground black pepper,to taste
Instructions
To make the dressing: In a a small bowl or jar, combine olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and pepper. Whisk or shake until well combined.
To make the salad: First, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don't have a food processor.
Place the brussels sprouts and spinach in a large bowl and toss. Add the blueberries, almonds, red onion, avocado, and feta cheese. Drizzle with the lemon poppy seed dressing and toss until the salad is well coated. Season with salt and pepper, to taste. Serve.
Notes
This salad is best the day it is made, but can be stored in the refrigerator for up to 2 days.