When it comes to salads I don’t mess around! I am a huge salad lover, but only if it is hearty, packed with varying flavors, and tons of great textures. When I made it a week ago at a retreat I was cheffing everyone insisted that I share this recipe because they loved it so much!
Ingredients and Substitutions:
Brussels sprouts: in this recipeI shave brussels sprouts very thinly for the ideal texture. Do this with a mandolin, or a sharp knife, just be careful of your fingers! Considering this is a brussels sprout recipe, I would keep these in. However, kale would also be hearty enough for this salad!
Apple: I love using apple in this recipe because it adds a nice crunch and tartness. I love pink lady or honeycrisp here for a sweeter taste, but any apple of choice will work!
Dried raisins: I love a golden raisin, so used that in this recipe. But any dried fruit would be great. Some of my favorites for this are cranberries, apricots, chopped dates or figs.
Slivered almonds: I love almonds for the crunch! But you can use any nut here. My favorite are candied pecans, pistachios, or pine nuts.
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SERVINGS: 4-6
- PREP TIME: 35 Mins
- COOK TIME: 0 Mins
- TOTAL TIME: 35 Min
Ingredients:
- 20 oz brussels sprouts, thinly shaved with mandolin
- 1 pink lady apple, diced
- 1 cup golden raisins
- 1 cup slivered almonds
- ½ red onion, diced
Lemon Honey Mustard Dressing:
- 1 lemon, juiced
- pinch of salt, to taste
- 1 tbsp dijon mustard
- 1 tbsp freshly minced thyme leave
- 2 tsp honey (or more to taste)
- 1 shallot, minced
- 2 garlic cloves, grated
- 1 cup avocado oil
Preparation:
STEP 1.
Mix the brussels, apple, raisins, almonds, and red onion in a bowl together.
STEP 2.
For dressing, blend together the lemon juice, salt, dijon, thyme, honey, shallot and garlic until smooth. While blending, slowly pour in the avocado oil to emulsify and thicken. Add more if you like it thicker. Season to taste.
STEP 3.
Add the dressing to the salad and massage in – note you may not need all of it, add until desired dressing.
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