Shredded Brussels Sprout and Spinach Salad with Avocado Dressing
Prep time
Total time
Author: Brooke Weiss
Recipe type: Side Dish
Ingredients
1.5 pounds brussels sprouts
1 bundle spinach
1 granny smith apple
Lemon juice from ¼ of a lemon
⅓ cup dried blueberries
¼ cup shaved almonds
For the Dressing
1 avocado
2 tbsp apple cider vinegar
¼ cup extra virgin olive oil
Lemon juice from ¼ - ½ of a lemon
1 tbsp fresh parsley
salt and pepper to taste
Instructions
Core and chop the apple into chunks. Add the apple chunks to a small bowl and add the lemon juice (this will help the apples to not brown). Set aside.
Wash and pat dry the spinach. Add the spinach to a food processer and pulse until finely chopped. Transfer chopped spinach to a large bowl. Set aside.
Wash and cut the ends off of the brussels sprouts. Add the brussels sprouts to a food processor and pulse until finely chopped. Add the chopped brussels sprouts to the same bowl as the spinach.
To make the dressing, add all dressing ingredients to a food processor or blender and blend until smooth.
Add the apple, blueberries, almonds and dressing to the spinach and brussels sprout bowl and mix until well combined and the dressing fully coats the salad.
Place in fridge to cool for 30 minutes and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/08/02/shredded-brussels-sprout-and-spinach-salad-with-avocado-dressing/