Brussels sprouts were once the vegetable everyone loved to hate and now they’ve somehow turned into the one everyone is eating. Why the change of heart? I’m not quite sure. All I’m sure of is that I absolutely love them.
My relationship with these miniature cabbages started when I first roasted them in the oven letting them develop crispy edges almost to the point of being burnt. This was it-love at first taste.
Later, I decided it was time to take our relationship to the next level. (Yes, salad is the next level.) Skeptical at first, I found raw brussels sprouts to be a hearty and delicious alternative to romaine, baby spinach and kale which now just seem meh. Brussels sprout salads also have more staying power. They can be prepared hours in advance (great for lunch packing) and saved when I have leftovers to be eaten the next day. What green can do that?!
So far, this pomegranate and avocado combination is my favorite brussels sprout salad, but that doesn’t mean this is the end of us. This relationship isn’t over yet.
SHAVED BRUSSELS SPROUT SALAD
For the Salad:
1 lb brussels sprouts, thinly sliced or shaved with a mandolin
1 medium ripe avocado, cut into small cubes
1 cup pomegranate seeds
1/2 c shaved parmesan cheese
For the Dressing:
1/4 c extra virgin olive oil
1/4 c lemon juice
salt and pepper, to taste
Combine all ingredients in a large bowl. Whisk ingredients for dressing together and pour over salad. Toss to coat well.