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.

Brussels Sprout Salad with Apple Dressing

 #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

1

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.

2

In a bowl, combine the extra-virgin olive oil with the apple cider vinegar, lemon juice, honey, salt and pepper. Season to taste.

3

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.

1

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.

2

In a bowl, combine the extra-virgin olive oil with the apple cider vinegar, lemon juice, honey, salt and pepper. Season to taste.

3

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

Related Recipes