Description

This shaved Brussels sprouts salad is fresh, crunchy, and packed with flavor. Tender ribbons of raw Brussels sprouts are tossed with toasted pecans and a vibrant basil vinaigrette, then finished with creamy avocado, crisp pear, and shavings of Parmigiano Reggiano if desired. Naturally gluten-free and full of fiber, healthy fats, and colorful plant foods, it’s an easy salad that works beautifully as a light lunch, simple dinner, or flavorful side dish.

Ingredients

For the Salad

10 ounces (280g) shaved Brussels sprouts
1/4 cup pecan halves
1/2 avocado, sliced (optional)
1/2 crisp (unripe) pear, thinly sliced (optional)
Parmigiano Reggiano shavings, for serving (optional)

For the Basil Vinaigrette

1 packed cup fresh basil leaves, roughly chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon sea salt (more to taste)
1 small garlic clove
1 very small shallot (or half a large shallot)

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Instructions

Preheat the oven to 350°F (175°C).
Spread the pecans on a baking sheet and toast for about 10 minutes, stirring two or three times. Watch carefully to prevent burning. Let cool slightly.
Meanwhile, make the vinaigrette by combining the basil, olive oil, vinegar, salt, garlic, and shallot in a blender or food processor. Blend until smooth.
Place the shaved Brussels sprouts in a large serving bowl. Add the toasted pecans and enough vinaigrette to coat the sprouts well. Toss until evenly combined.
Top with sliced avocado, pear, and Parmigiano Reggiano, if using. Serve immediately.

Notes

Brussels sprouts: Buying them already shaved makes this recipe incredibly quick, but you can also slice whole Brussels sprouts very thinly with a sharp knife, a mandolin (my favorite) or use the slicing blade of a food processor.