About This Recipe
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.
Ingredients
- 3 slices center-cut bacon (diced)
- 3 cups shredded brussels sprouts
- 4 oz avocado (diced (1 small))
- 1 tsp dijon mustard
- 4 tsp olive oil
- 2 tbsp plus 1 tsp red wine vinegar
- 2 tablespoons chopped red onion
- 1/2 teaspoon kosher 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.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
← Back to all recipes
