Best 3 Brussels Sprout Salad With Avocado Pumpkin Seeds Recipes
Indulge your taste buds in a symphony of flavors with this Brussels Sprout Salad, a dish that combines the earthy crunch of Brussels sprouts, the creamy richness of avocado, and the nutty texture of pumpkin seeds. This delightful salad is not just a feast for the palate but also a powerhouse of nutrition. Brussels sprouts, known for their cancer-fighting properties, join forces with the heart-healthy fats of avocado and the protein-packed pumpkin seeds to create a wholesome meal. The zesty lemon-tahini dressing adds a refreshing tang that perfectly complements the hearty ingredients. Discover the culinary magic of this salad and explore variations such as the Roasted Brussels Sprout Salad with Warm Bacon Dressing, the Shaved Brussels Sprout Salad with Pomegranate and Pecans, and the Shredded Brussels Sprout Salad with Apples and Walnuts. Each recipe offers a unique twist on this versatile vegetable, ensuring a delightful experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
BRUSSELS SPROUT SALAD WITH AVOCADO AND PUMPKIN SEEDS
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender Brussels sprout leaves make a showstopping salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
- Toss dressing with Brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
Nutrition Facts : Calories 166 g, Fat 13 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, Sodium 170 g
BRUSSELS SPROUT SALAD WITH AVOCADO & PUMPKIN SEEDS
Make and share this Brussels Sprout Salad With Avocado & Pumpkin Seeds recipe from Food.com.
Provided by Bugeah
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
- Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: brussels sprouts, avocado, green onions, fresh spinach, bacon, parmesan cheese, dried cranberries, sliced almonds, lemon juice, dijon mustard, dried oregano, pepper, salt, olive oil
Provided by Pierce Abernathy
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
- To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
- Add the mustard, oregano, pepper, and salt. Whisk to combine.
- Slowly add the olive oil while continuing to whisk until evenly blended.
- Slice the avocado and remove the pit, then dice.
- Trim the ends of the scallions, then dice.
- In a large bowl, combine the Brussels sprouts and spinach.
- Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
- Pour the dressing evenly over the salad.
- Toss thoroughly until well mixed.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams
Tips:
- Choose fresh Brussels sprouts. Look for sprouts that are firm and have tightly closed leaves. Avoid any sprouts that are yellow or have brown spots.
- Trim the Brussels sprouts. Use a sharp knife to trim the stem end of each Brussels sprout. Then, use your fingers to remove any loose outer leaves.
- Shred the Brussels sprouts. You can use a food processor or a sharp knife to shred the Brussels sprouts. If you're using a food processor, be careful not to overprocess the sprouts, or they will become mushy.
- Roast the pumpkin seeds. Toasting the pumpkin seeds will give them a nutty flavor and make them more crunchy. To roast the pumpkin seeds, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
- Make the dressing. The dressing for this salad is made with olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. You can whisk all of the ingredients together in a small bowl or shake them together in a jar.
- Assemble the salad. To assemble the salad, simply combine the shredded Brussels sprouts, roasted pumpkin seeds, avocado, and crumbled feta cheese in a large bowl. Then, drizzle the dressing over the salad and toss to coat.
Conclusion:
This Brussels sprout salad is a delicious and healthy side dish or main course. It's packed with nutrients, including vitamins A, C, and K, as well as fiber and antioxidants. The salad is also very versatile and can be easily customized to your liking. For example, you can add other vegetables, such as shredded carrots or bell peppers, or you can use a different type of dressing. This salad is sure to please everyone at your table!
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