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Strawberry Brussels Sprouts Salad with Poppyseed Dresing

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!
5 from 1 vote


For the Dressing:

  • 1/2 cup olive oil
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon poppy seeds
  • Kosher salt and freshly ground black pepper, to taste

For the Salad:

  • 1 lb Brussels sprouts, ends trimmed
  • 1 lb strawberries, hulled and sliced
  • 1 large avocado, peeled, pitted, and chopped
  • 2/3 cup crumbled feta cheese or goat cheese
  • 1/2 cup roughly chopped candied pecans
  • 1/4 red 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. 


Calories: 346kcal, Carbohydrates: 22g, Protein: 8g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 249mg, Potassium: 620mg, Fiber: 7g, Sugar: 11g, Vitamin A: 699IU, Vitamin C: 114mg, Calcium: 169mg, Iron: 2mg