The Forked SpoonShaved Brussels Sprout Salad with Lemon Shallot Vinaigrette
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Ingredients
Serves 6- 1 lemon (juiced)
- 1 large avocado (peeled, seeded, and chopped)
- ⅓ cup olive oil
- 2 shallots (minced)
- 2 cloves garlic (minced)
- 4 cups Tuscan kale (stems removed and finely chopped)
- 1 cup candied pecans (or walnuts, chopped)
- 2 tablespoon maple syrup
- 4 tablespoon red wine vinegar
- salt and black pepper (to taste)
- ½ cup pomegranate arils
- 2 pounds Brussels sprouts (thinly sliced)
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Steps
- Step 1
Make the vinaigrette: Combine the olive oil, lemon juice, red wine vinegar, minced shallots, garlic, maple syrup, salt, and pepper in a small jar. Shake or whisk until fully emulsified. Taste and adjust by adding more vinegar for tang or more maple syrup for sweetness.
- Step 2
Assemble the salad: In a large mixing bowl, toss together the shaved Brussels sprouts, kale, and pomegranate arils.
- Step 3
Add toppings: Just before serving, gently fold in the avocado and candied pecans or walnuts.
- Step 4
Dress and serve: Pour half of the vinaigrette over the salad and toss to coat. Add more dressing if desired. Serve immediately for the freshest taste and best crunch.
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Make the vinaigrette: Combine the olive oil, lemon juice, red wine vinegar, minced shallots, garlic, maple syrup, salt, and pepper in a small jar. Shake or whisk until fully emulsified. Taste and adjust by adding more vinegar for tang or more maple syrup for sweetness.
Source: The Forked Spoon
