Have you ever eaten Brussels Sprouts raw? Oh yes, raw.
Finely sliced fresh Brussels Sprouts are crisp + delicious. Similar to shredded cabbage in texture, but more flavorful. I think it’s safe to say that currently they are my favorite veggie. And of course, they’re extremely good for you. It’s always nice to be crazy about something that’s heavenly and super healthy.
Lately, I’ve seen all kinds of variations of raw Brussels Sprout salads on Pinterest.
The second I laid eyes on this salad, I had to make it.
I have been devouring it for lunch and dinner ever since. Chewy cranberries, creamy avocados, crunchy Brussels Sprouts all lightly coated in a lemon mustard dressing! Heck yes.
Don’t be shy. Dig in.
Avocado & Shaved Brussels Sprout Salad with Dried Cranberries & Pumpkin Seeds recipe
For the Salad
1 pound Brussels Sprouts
1/2 cup dried cranberries
1 avocado, peeled, pit removed and cubed
1/3 cup pumpkin seeds (or any toasted nut you like)
For the Lemon Vinaigrette
3-4 tbsp. freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1 garlic clove, minced
2 tsp. Dijon mustard
2 tsp. raw honey
Kosher salt and freshly cracked black pepper
Whisk together the lemon juice, olive oil, garlic, Dijon, honey and season with salt and pepper.
For the Salad: Shred the Brussels Sprouts using a mandolin, food processor, or sharp knife. Toss the shredded Brussels with the dried cranberries, avocado and pumpkin seeds. Drizzle with just enough lemon vinaigrette to coat (you may not need to use all of the dressing!) and season with salt and pepper as needed.
Do you love raw Brussels Sprouts? Leave me a message, I would love to hear from you!