BRUSSEL SPROUT SALAD
As the season is slowly transitioning from summer into fall so are my ingredient choices. Personally, I prefer picking up seasonal veggies fresh from the farmers market every week. Love browsing different farm booths to see what is in season that I can play with. There seems to be an abundant amount of brussel sprouts everywhere I go lately. With work getting pretty busy lately, I need a lunch that will sustain my throughout the day.
Weather you are a working a full time job, running around after little ones or just doing nothing this is a great salad. Love the addition of tart Granny Smith apples, creamy avocados and crunchy almonds. I will say, I’ve used this champagne vinaigrette for many other salads and you can’t go wrong.
One key note about this salad, very important to soak the salad in the vinaigrette for about 15-20 minutes before enjoying.
BRUSSEL SPROUT SALAD
Ingredients:
- 1 lb organic brussel sprouts
- 1/2 granny smith apple
- 1/4 cup almonds, chopped
- 1 avocado, chopped
- 1/2 lb harissa chicken (OPTIONAL)
- 1/4 cup champagne vinegar
- 1/4 olive oil
- 1 garlic clove
- 1 tsp dijon mustard
- 1/2 lemon, juiced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Place all the vinaigrette ingredients in a small bowl and mix everything together with an immersion blender. Set aside.
- Wash and towel dry the brussel sprouts. Place the shredder attachment to the food processor and shred the brussle sprouts and place in a bowl. Thinly sliced the granny smith apples, roughly chop the almonds and dice the avocado and place in the salad bowl. Pour the vinaigrette over the salad and toss everything together and set for 15-20 minutes. Meantime, grill the harissa chicken from Trader Joe's and slice. Place the sliced chicken in the salad and serve.
