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Brussels Sprouts Salad with Pecans and Basil Vinaigrette

January 28, 2019 (Last Updated: May 3, 2022)
Brussels sprouts salad

This is a lectin-free, plant-based Brussels sprouts salad inspired by a salad I ate in a restaurant and really liked. Shaved Brussels sprouts make great salads, and if you don’t feel like doing the work yourself, you can buy them already cut (what I did).

Roasted pecans, basil vinaigrette, and a few optional adds-on make this an easy, nutritionally dense, lectin-free lunch or dinner.

Brussels sprouts salad, ready in no time, nutritious, perfect for your meatless Monday

I buy the shaved Brussels sprouts already cut, but most food processors have a blade for that if you feel like doing this yourself. Or do it the old way, with a good knife, and it might just take you extra 10 minutes or so.

Cruciferous, basil, extra virgin olive oil, avocado, and nuts are the perfect way to combine ingredients to make an easy, nutritious, and Plant Paradox approved lunch or dinner. I did not add Parmigiano Reggiano this time, but I totally recommend it if you can have cheese, and it’s the perfect final touch.

Other than that, I don’t have much else to add to this salad. Let me know if you make it!

For a warm salad, try the Warm Brussels Sprouts and Millet Salad.

Brussels Sprouts Salad with Pecans and Basil Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Claudia Curici Serves: 2
Prep Time: 15 minutes

Ready in no time, nutritious, perfect for your meatless Monday


  • 10oz shaved Brussels sprouts
  • a handful of roasted pecans
  • 1/2 avocado, sliced (optional)
  • 1/2 crispy pear, sliced (optional)
  • shavings of Parmigiano Reggiano (optional)
  • 1 packed cup roughly chopped basil
  • 1/2 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1 small garlic clove (or half if it's bigger)
  • 1 very small shallot (or half if it's bigger)



Roast pecans at 350F for about 10 minutes, being careful to stir 2 or 3 times and keep an eye on them, they can burn fast.


Make the vinaigrette by combining all the ingredients and process them in a high-power blender until smooth.


Add the Brussels sprouts to a salad bowl, add pecans and vinaigrette and mix well. Add slices of crispy pear, avocado and some shavings of Parmigiano Reggiano (all these are optional, but will give you extra taste and nutritional value).

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  • Reply
    February 5, 2024 at 12:52 pm

    Thanks for this delicious and quick salad idea! I happened to already have homemade pesto cubes in my freezer, so this salad was ultra fast for me. A great change to my salad routine. Thanks again, Claudia!

    • Reply
      February 6, 2024 at 11:41 am

      Hi Gina! My pleasure, I’m happy you loved this salad xx -Claudia

  • Reply
    November 26, 2019 at 7:58 pm

    Just made this with some modifications (added some leftover arugula and chopped broccolini that I had, added sliced apples instead of pears, and for the dressing, I mixed some arugula, spinach, dried basil, avocado oil, garlic, white wine vinegar, and a little bit of red onion) and it still turned out amazing! I didn’t have all the ingredients you used but I did my best with what I had. Thank you for the blueprint for this delicious recipe – highly satisfying!

    • Reply
      December 2, 2019 at 8:58 am

      Hi Alice, so happy you loved it and great to see you you got creative with what you had! That’s the whole point amnd I’m sure it was delicious. xx

  • Reply
    July 30, 2019 at 12:44 pm

    Thank you for these spectacular totally yummy for the tummy recipes!!! I’ve recently had a transplant and was looking for recipes for a week out of the month. Every single recipe I have tried is fabulous! THANK YOU SO MUCH!

    • Reply
      July 31, 2019 at 12:44 pm

      Thank you so much Cindy. Wishing you lots of health and speedy recovery. xx

  • Reply
    Laurie Shorter
    January 28, 2019 at 10:20 pm

    I LOVE your recipes! Can’t wait to try this one. Thanks so much for the yummy food ideas and inspiring photos.

    • Reply
      January 29, 2019 at 10:32 am

      Thank you so much Laurie, I’m grateful for your feedback xx

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