This salad was inspired by a dish I had in Nashville at the restaurant Biscuit Love. I was there for breakfast with a few girlfriends and we decided we needed to order something healthier to balance out all the indulgent biscuit dishes we were sampling. We ordered their shaved Brussels sprout salad that comes topped with a few poached eggs. It ended up being as delicious as their famous biscuits.
When I returned home, I was craving the crunch and lemony flavor of the salad, so I decided to make my own version. In my version, I omit the eggs and add avocado, fresh basil, dried blueberries, chopped Marcona almonds and toss in a grainy mustard vinaigrette. It has quickly become a favorite in our house and we have been eating it regularly. You can shave the Brussels sprouts yourself in a food processor or buy them shaved and ready to go.Print
10 –12 oz. shaved Brussels sprouts
1 cup fresh basil sliced chiffonade
1/2 cup Marcona almonds roughly chopped
1 avocado diced
1/3 cup dried blueberries, unsweetened or sweetened with juice if possible
1/3 cup shredded parmesan cheese, optional
1/4 cup olive oil
1 TBSP whole grain dijon mustard
1 TBSP dijon mustard
1 TBSP fresh lemon juice
1/2 tsp honey
1/4 tsp salt
- Place shaved Brussels sprouts in a salad bowl.
- Add the remaining salad ingredients.
- In a small bowl, whisk together the olive oil, mustard, lemon juice, honey, and salt.
- Pour the dressing over the salad and toss well.
- Serves 3-4.
- Prep Time: 10 min