Name: Brussels Sprouts Salad with Pecans and Basil Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 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)

Description

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

Ingredients

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)

FOR THE VINAIGRETTE

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)

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Instructions

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).