Brussels Sprout Salad with Apple Dressing
Serves 6 #STARFineFoods Ingredients: 8.8 oz Brussels sprouts 3.53 oz kale 1 avocado 1 medium green apple 2.8 oz walnuts 3.53 oz Parmesan cheese sliced thinly 2.8 oz dried cranberries ===== For the Vinaigrette: 2 oz STAR Extra Virgin Olive Oil 1 oz STAR apple cider vinegar 1 tablespoon lemon juice 1 tablespoon honey Salt and pepper Instructions:Chop the Brussels sprouts* into very small pieces and put them in a bowl. Add the kale (also in small pieces), diced avocado, chopped walnuts, cranberries, thinly sliced apple (with peel), and the Parmesan cheese.
In a bowl, combine the extra-virgin olive oil with the apple cider vinegar, lemon juice, honey, salt and pepper. Season to taste.
Pour the vinaigrette over the salad.
*If the raw Brussels sprouts are too bitter, blanch them for a few minutes or sauté them in a pan with some extra-virgin olive oil and then let them cool.
Ingredients
- 8.8 oz Brussels sprouts
- 3.53 oz kale
- 1 avocado
- 1 medium green apple
- 2.8 oz walnuts
- 3.53 oz Parmesan cheese sliced thinly
- 2.8 oz dried cranberries
- =====
- For the Vinaigrette:
- 2 oz STAR Extra Virgin Olive Oil
- 1 oz STAR apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Salt and pepper
Instructions
Chop the Brussels sprouts* into very small pieces and put them in a bowl. Add the kale (also in small pieces), diced avocado, chopped walnuts, cranberries, thinly sliced apple (with peel), and the Parmesan cheese.
In a bowl, combine the extra-virgin olive oil with the apple cider vinegar, lemon juice, honey, salt and pepper. Season to taste.
Pour the vinaigrette over the salad.
*If the raw Brussels sprouts are too bitter, blanch them for a few minutes or sauté them in a pan with some extra-virgin olive oil and then let them cool.
Chop the Brussels sprouts* into very small pieces and put them in a bowl. Add the kale (also in small pieces), diced avocado, chopped walnuts, cranberries, thinly sliced apple (with peel), and the Parmesan cheese.
In a bowl, combine the extra-virgin olive oil with the apple cider vinegar, lemon juice, honey, salt and pepper. Season to taste.
Pour the vinaigrette over the salad.
*If the raw Brussels sprouts are too bitter, blanch them for a few minutes or sauté them in a pan with some extra-virgin olive oil and then let them cool.
Total Time: 20 minutes
Serves: 6
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