Shaved Brussels Sprouts Salad with spinach, blueberries, almonds, avocado, red onion, feta cheese, and a fresh lemon poppy seed dressing.
5 from 3 votes
Prep Time 15mins
Cook Time 0mins
Total Time 15mins
For the lemon poppy seed dressing:
1/3cupextra virgin olive oil
Freshly ground black pepperto taste
For the salad:
1lb.brussels sproutsends trimmed
2ripe avocadospeeled, pitted, and chopped
1/4red onionthinly sliced
1/3cupcrumbled feta cheese
Kosher salt and freshly ground black pepperto taste
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.
This salad is best the day it is made, but can be stored in the refrigerator for up to 2 days.