Shredded Brussels Sprout and Spinach Salad with Avocado Dressing
 
Prep time
Total time
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. To make the dressing, add all dressing ingredients to a food processor or blender and blend until smooth.
  5. 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.
  6. 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/