Shaved Brussels Sprout Salad

emily maxson

By Emily Maxson

Shaved Brussels Sprout Salad

 

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
emily's fresh kitchen, eat heal thrive, shaved Brussels sprout salad

Shaved Brussels Sprout Salad

  • Total Time: 10 minutes
  • Yield: 3-4 servings 1x

Ingredients

Scale

Salad Ingredients:

1012 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

Dressing Ingredients:

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

Instructions

  1. Place shaved Brussels sprouts in a salad bowl.
  2. Add the remaining salad ingredients.
  3. In a small bowl, whisk together the olive oil, mustard, lemon juice, honey, and salt.
  4. Pour the dressing over the salad and toss well.
  5. Serves 3-4.
  • Author: Emily Maxson
  • Prep Time: 10 min

 

emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

gluten free icon
Gluten-Free
dairy free icon
Dairy-Free
grain free icon
Grain-Free
gluten free icon
Gluten-Free
dairy free icon
Dairy-Free
grain free icon
Grain-Free

you might also like...

Chopped Green Salad

Chopped Green Salad

Apple, Cheddar, and Smoked Almond Salad

Apple, Cheddar, and Smoked Almond Salad

20181128EFK-874

Butter Leaf Salad with Goat Cheese Medallions

Mexican Street Corn Salad

Mexican Street Corn Salad

20230130EFK-Book2_carrotsoup-235

Kale and Cashew Salad with Maple Tahini Dressing

20190116EFK-1480

Kale Salad with Garlic Dressing

20180711EFK3-395

Peach and Burrata Salad

Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

Grapefruit and Avocado Salad

Grapefruit and Avocado Salad

Red Potato Salad

Red Potato Salad

emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

Scroll to Top