Description
This shredded raw brussels sprout salad with bacon and avocado can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it’s also great to make ahead – just add the avocado right before serving.
Yield: 2Servings | Serving Size: 2cups
Ingredients
3slicescenter-cut bacon, diced
3cupsshredded brussels sprouts
4ozavocado, diced (1 small)
For the vinaigrette:
1tspdijon mustard
4tspolive oil
2tbspplus 1 tsp red wine vinegar
2tablespoonschopped red onion
1/2teaspoonkosher salt
Instructions
- Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
- In a small bowl whisk the vinaigrette ingredients. Place brussels in a bowl and toss, pour dressing over the salad, top with avocado and bacon and serve right away.
Last Step:
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Nutrition
Serving: 2cups, Calories: 284kcal, Carbohydrates: 18.5g, Protein: 10g, Fat: 21g, Saturated Fat: 3.5g, Cholesterol: 3.5mg, Sodium: 535mg, Fiber: 9g, Sugar: 4g
