Our favourite Brussel Sprout Salad
A no fuss Brussel Sprout salad you'll make over and over again.
- 300g brussel sprouts one packet
- 1 tbsp olive oil
- 1 tsp Balsamic Vinegar
- salt and pepper to taste
- 1 avocado peeled, pitted and sliced
- handful pecans roughly chopped
- pomegranate arils
- dried cranberries
Trim the bottom of the Brussel sprouts and cut in half (if the outer leaves are a bit brown, remove them), wash well.
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.
Turn off the flame and add in balsamic vinegar. Toss to combine.
Transfer to a bowl and add in avocado slices. Season with salt and pepper
Add in pecans and if using extras add the pomegranate, feta or cranberries.