Lunch

Shredded Raw Brussels Sprout Salad with Bacon and Avocado

Crispy bacon crumbles and creamy avocado tumble through shredded Brussels sprouts tossed in a tangy Dijon and red wine vinegar dressing, delivering a lively mix of smoky richness, fresh crunch, and bright flavor.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Shredded Raw Brussels Sprout Salad with Bacon and Avocado
Total
15 min
Prep
8 min
Cook
7 min
Serves
2

Nutrition per Serving

Calories
284
Protein
10g
Carbs
19g
Fat
21g
Fiber
9g
Sugar
4g
Sodium
535mg

Ingredients

  • 3 slices center-cut bacon (diced)
  • 3 cup shredded brussels sprouts
  • 4 oz avocado (diced (1 small))
  • 1 tsp dijon mustard
  • 4 tsp olive oil
  • 2 tbsp plus 1 tsp red wine vinegar
  • 2 tbsp chopped red onion
  • 1/2 tsp kosher salt

Instructions

  1. Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
  2. In a small bowl whisk the vinaigrette ingredients. Place brussels in a bowl and toss, pour dressing over the salad, top with avocado and bacon and serve right away.