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Our favourite Brussel Sprout Salad

Zissy Lewin
Our favourite Brussel Sprout Salad

I’ve been making a variation of this Brussel Sprout salad for years, yet never posted it as a recipe. That’s because it’s not really a recipe, it’s really just a few things thrown together, that until now, I’ve never measured. They taste magical but so does avocado toast, and that’s something you take a pretty picture of and gram – not share as a recipe.

 

I’ve shared it on Instagram multiple times and decided what the heck, I’ll share it here too. For posterity. And because I buy Brussel Sprouts with the sole reason of making this salad. So, if you have a bag of Brussel Sprouts in your fridge and are looking for another way to prep them, here’s our favourite Brussel Sprout salad.

 

You can serve it as a side or eat the whole thing for lunch. You can also change up the add-ins. The critical ingredients are Brussel Sprouts, Avocado and pecans (preferably a sweet and spicy variation). You can add in feta, dried cranberries or some pomegranate arils like I did here.

 

Print Recipe
Our favourite Brussel Sprout Salad
A no fuss Brussel Sprout salad you'll make over and over again.
Our favourite Brussel Sprout Salad
Servings
servings
Ingredients
Servings
servings
Ingredients
Our favourite Brussel Sprout Salad
Instructions
  1. Trim the bottom of the Brussel sprouts and cut in half (if the outer leaves are a bit brown, remove them), wash well.
  2. Add olive oil to a medium pan and heat. Add in the Brussel sprouts. Sauté on a low flame for 10 minutes, stirring often. When they are tender and nicely browned they’re ready.
  3. Turn off the flame and add in balsamic vinegar. Toss to combine.
  4. Transfer to a bowl and add in avocado slices. Season with salt and pepper
  5. Add in pecans and if using extras add the pomegranate, feta or cranberries.

 

Our favourite Brussel Sprout Salad

 

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