Prepare to transform your perception of Brussels sprouts forever with this game-changing salad that turns humble vegetables into a culinary masterpiece! Imagine a vibrant dish that combines the crisp, earthy texture of shredded Brussels sprouts with creamy avocado, juicy orange segments, and crunchy toasted walnuts. This isn't just a salad; it's a flavor explosion that will make you fall in love with healthy eating all over again. Whether you're a veggie skeptic or a salad enthusiast, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups Brussels sprouts, shredded
- 1 avocado, diced
- 1 orange, segmented
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the Brussels sprouts thoroughly under cold running water, removing any damaged outer leaves.
- Using a sharp knife or a mandoline slicer, carefully shred the Brussels sprouts into thin, uniform slices. Aim for delicate, ribbon-like pieces that will absorb the dressing well.
- Cut the avocado in half, remove the pit, and dice into small, even cubes. To prevent browning, you can toss the avocado pieces with a little lemon juice.
- Carefully segment the orange by cutting away the membrane and collecting the juicy citrus segments. This will add a bright, fresh flavor to the salad.
- Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. This will enhance their nutty flavor and provide a delightful crunch.
- In a large mixing bowl, combine the shredded Brussels sprouts, diced avocado, orange segments, and toasted walnuts.
- Drizzle the olive oil over the salad, then season with salt and freshly ground black pepper to taste. Gently toss all ingredients to ensure even coating.
- Let the salad sit for 5 minutes to allow the flavors to meld together before serving. This will help the Brussels sprouts soften slightly and absorb the dressing.
- Serve immediately at room temperature as a fresh, vibrant side dish or light lunch.
Tips
- • Shredding Technique: Use a sharp knife or mandoline for ultra-thin, uniform Brussels sprout ribbons that maximize flavor absorption. • Avocado Tip: Prevent browning by tossing diced avocado with a splash of lemon juice. • Nut Toasting Hack: Always toast walnuts in a dry skillet and watch carefully to achieve a golden, fragrant crunch without burning. • Flavor Melding: Let the salad rest for 5 minutes after dressing to allow ingredients to marry and soften slightly. • Serving Suggestion: Enjoy immediately at room temperature for the best texture and taste experience. • Make-Ahead Note: Prepare ingredients separately and combine just before serving to maintain optimal freshness and crispness.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 24g
Protein: 4g
Fat: 17g
Saturated Fat: g
Cholesterol: 0mg
