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