These are not the Brussels sprouts of yesteryear! There’s so much to love in this delightful Asian-inspired salad with California Avocado and a burst of delicious flavor in every bite.
Avocado & Shaved Brussels Sprout Salad with Honey-Ginger Vinaigrette
Vitamin A 1354 (IU); Vitamin C 62.81 mg; Calcium 90.89 mg; Iron 2.4 mg; Vitamin D 0 (IU); Folate 157.97 mcg; Omega 3 Fatty Acid 0.026 g
% Daily Value*: Vitamin A 25%; Vitamin C 100%; Calcium 10%; Iron 15%
IngredientsIngredients for the vinaigrette: 1/2 cup rice vinegar 1/4 cup canola oil 1 tsp. sesame oil 1/2 tsp. sea salt 1/3 cup honey 1 1/2 tsp. fresh ginger, grated or finely minced 1 tsp. Sriracha, a chili sauce available in the Asian section of most larger grocery stores Ingredients for the salad: 3 cups shaved Brussels sprouts** 2 cups shredded cabbage*** 6 green onions, thinly sliced on a diagonal 1/2 cup dried cranberries, roughly chopped 3 ripe, Fresh California Avocados, seeded, peeled and diced into 1/2-inch pieces 1 cup fresh cilantro leaves, optional 2 Tbsp. sesame seeds
- Combine all ingredients for vinaigrette in a small glass jar. Cover tightly and shake well.
- Place one half of the vinaigrette in a large bowl. Place diced avocado in bowl with vinaigrette and gently stir to coat. This will keep your avocados beautiful and fresh looking.
- Add remaining ingredients except sesame seeds to bowl with avocados. Toss gently. Drizzle with a bit more dressing and toss again. Divide salad among serving plates and sprinkle with sesame seeds. Serve immediately passing extra vinaigrette at the table.
Serving Suggestion: Delicious served as a side with grilled or baked chicken, pork tenderloin or shrimp. Also makes a delightful meal on its own with toasted, salted cashews, pecans or almonds. Or try the salad combined with grilled rotisserie chicken and stuffed into pita pockets or wraps.
Beverage pairing: Delicious with a chilled Sauvignon Blanc or sparkling water with a slice of lemon.
**You can purchase shaved Brussels sprouts at some markets or you can shave them yourself with a sharp knife or a mandolin. To shave, first trim the hard root end from all of the Brussels sprouts and remove any bruised outer leaves. Use a sharp knife or a mandolin to finely slice each sprout. After all sprouts have been shaved, toss gently to separate the leaves. Discard any tough white centers.
*** Shredded cabbage can be purchased at most markets in the produce section near the bagged lettuce. You can also purchase a whole cabbage and slice it thinly with a sharp knife, food processor or mandolin.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados