Bacon, Avocado, & Brussels Sprout Salad with Lemon Vinaigrette

The unique combination of shaved Brussels sprouts, fresh spinach, crispy bacon, ripe avocado, dried cranberries, shaved parmesan, and sliced almonds make this one EXCEPTIONAL salad.

Prepare this flavorful salad for your next summer gathering, and it will turn those Brussels sprout skeptics into Brussels sprout believers!

Recipe adapted from Tasty Recipes.

Brussels sprouts are controversial. Personally, I love them. I adore them roasted in the oven with a nice balsamic glaze, sautéed in bacon and butter with a sprinkle of parmesan, or in an outstanding salad such as this.

But, I didn't always love them. Let's face it – we all grew up hatting the dreadful smell, the bitter taste and let us not forget they are green after all. The sight, smell, and suspected bitter taste gave most people an unpleasant association with them that stuck for years. For many, well into their adulthood.

If you are convinced that you don't like Brussels sprouts for any or all the reasons above, you might reconsider. Did you know that Brussels sprouts taste less bitter than they used to? That's right – today's varieties are much milder. Thank you, science! If your guests haven't tried them in a few years (or decades), it might be worth encouraging a bite or two.

Have you also noticed that Brussels sprouts are becoming a new food trend lately? They are a healthy addition to your plate. They are low in calories and high in fiber, vitamins, and minerals. But, perhaps all those sprout skeptics whose last experience was the dreaded boiled variety decided to give them another whirl. Do you know what happened? They rediscovered why Brussels sprouts have suddenly become the most popular green on everyone's plate.

To get started, slice the stems off the Brussels sprouts. Cut them in half and thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands. Add 1 cup of roughly chopped spinach, 1 diced avocado, 7 slices of bacon that has been cooked and chopped, 6 sliced green onions, 1/3 cup shaved parmesan cheese (I used non-dairy parmesan), 1/3 cup dried cranberries, and 1/4 cup sliced almonds. Set aside while you prepare the vinaigrette.

To prepare the vinaigrette, start by juicing 2 lemons into a small bowl (you will need 4 tablespoons of juice). Add the mustard, oregano, salt, and pepper. Whisk well to combine. Slowly add the olive oil while whisking until evenly blended. Pour the dressing over the salad and toss until everything is well mixed.

At this point, I cover the salad with plastic wrap and place in the fridge for an hour or two before serving. This will help marry all the flavors together and soften the spouts up a bit. Don't worry – they will still have a nice cabbage-like crunch.

After chilling, give it another gentle toss to incorporate the dressing that has settled to the bottom and a touch more S&P (if desired). Now, it's time to eat.

Way to eat those Brussels sprouts, my foodie friends! Your mama would be so proud.

Let’s get cooking!

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Ingredients

Bacon, Avocado, & Brussels Sprout Salad:

• 20 brussels sprouts, shaved

• 1 avocado, diced

• 6 green onions, sliced

• 1 cup fresh spinach

• 7 slices bacon, cooked and cut into half-inch pieces

• 1/3 cup parmesan cheese, shaved (I used Violife Just Like Parmesan)

• 1/3 cup dried cranberries (I like more)

• 1/4 cup sliced almonds

Lemon Vinaigrette:

• 4 tablespoons lemon juice (the juice from about 2 lemons)

• 1 tablespoon Dijon mustard

• 1 tablespoon dried oregano

• 1 tablespoon pepper

• 1/2 tablespoon salt

• 4 tablespoons olive oil

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How to make

Please be sure to visit Tasty Recipes for the source recipe and original instructions.

Bacon, Avocado, & Brussels Sprout Salad:

1. Slice the stems off the Brussels sprouts. Cut them in half and thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.

2. Add 1 cup of roughly chopped spinach, 1 diced avocado, 7 slices of cooked and chopped bacon, 6 sliced green onions, 1/3 cup shaved parmesan cheese (I used non-dairy parmesan), 1/3 cup dried cranberries, and 1/4 cup sliced almonds.

3. Set aside while you prepare the vinaigrette.

4. Enjoy!

5. Please log in to share your comments and feedback.

Lemon Vinaigrette:

1. Juice 2 lemons into a small bowl (you will need 4 tablespoons of juice).

2. Add the mustard, oregano, salt, and pepper. Whisk well to combine.

3. Slowly add the olive oil while whisking until evenly blended.

4. Pour the dressing over the salad and toss until everything is well mixed.

5. Cover with plastic wrap and place in the refrigerator for 1 to 2 hours before serving.

6. Give it a gentle stir.

7. Add additional salt and pepper if desired.