Strawberry Brussels Sprouts Salad with Poppyseed Dresing
Recipe from Two Peas and Their Pod
Strawberry Brussels Sprouts Salad-shaved Brussels sprouts salad with strawberries, avocado, candied pecans, feta, red onion, and a simple poppyseed dressing! The perfect salad for spring and summer!
For the Dressing:
1/4cupplain Greek yogurt
2tablespoonsfresh lemon juice
1tablespoonwhite wine vinegar
Kosher salt and freshly ground black pepper,to taste
For the Salad:
1lbBrussels sprouts,ends trimmed
1lbstrawberries,hulled and sliced
1large avocado,peeled, pitted, and chopped
2/3cupcrumbled feta cheese or goat cheese
1/2cuproughly chopped candied pecans
1/4red onion,thinly sliced
First, make the poppy seed dressing. In a small bowl, combine the olive oil, Greek yogurt, lemon juice, vinegar, honey, and poppy seeds. Whisk until smooth. Season with salt and pepper. Alternatively, you can make the dressing in the blender. Set aside.
Next, 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 shredded Brussels sprouts in a large bowl. Add the sliced strawberries, avocado, cheese, candied pecans, and red onion. Drizzle the salad with desired amount of dressing and toss well. Serve immediately.
This salad is best the day it is made, but you can store in the refrigerator for up to 2 days.