Brussel sprouts are misunderstood- probably because most people don’t know how to cook them properly.
Lets talk about salads.
They are a great source of fiber, really good for you, low in calories and loaded with smart fats. In order to get my greens in, I attempt to eat salads most days for lunch if I can. But lets be honest…sometimes salads can just be plain boring.
AND they do not always travel well.
When you have a job where you work out of your car, having a portable lunch is necessary, so I am always trying to find new ways to keep lunch “exciting” and fresh until it is time to eat.
I will be the first to admit, I HATE cooked brussel sprouts. You can ask my best friend, she tried to make what everyone else called “the best brussels ever” for me but it was a no go. My body doesn’t break down cooked brussels well, I feel immediately sick after eating them, so for the longest time I wouldn’t go near them.
Recently though, I had been noticing “shredded” brussel sprouts at Trader Joes and decided to give them a try. This is where the creation of my “BLT” Shaved Brussel Sprouts Chopped Salad came into fruition.
When I decided to tried substituting brussel sprouts for lettuce for the first time I had completely prepped my salad & even drizzled on the dressing when my man asked if I wanted to go on a spontaneous date night. Obviously I wasn’t going to miss out on the opportunity so I packed the salad into a container and crossed my finger it wouldn’t be gross the next day when I tried to eat it for lunch.
Much to my surprise, the brussels were still incredibly crunchy and fresh! The light vinaigrette plus the tough leaves left me with no wilted veggies. It’s all about the small miracles people.
Clearly after this discovery, shaved brussels have become my new go-to lunch salad green.
Find out how to make that gorgeous apple cider vinaigrette here!
This “BLT” brussel sprouts chopped salad has been on repeat lately.
I can prep it the night before for either lunch or dinner & it stays fresh 24 hours later.
It is light, filled with flavor & the brussel sprouts add the perfect crunch with every bite!
- 10 oz shaved brussel sprouts
- 4 slices bacon, crumbles
- 1/2 cup apple cider vinaigrette*
- 1/2 cup cherry tomatoes, diced
- 1/4 cup black olives, sliced
- 1/4 cup avocado, diced
- 1/4 cup feta cheese
- 1/8 cup green onions, sliced thin
If you are using my homemade dressing make sure to prep your vinaigrette at the beginning of the recipe making process. You want to allow it time to chill in the refrigerator until time to serve.
If using pre-shredded brussel sprouts remove from package & chop to "diced" size consistency.
Once you have your sprout chopped, rinse under cold water & allow to dry on paper towels while you prepare the rest of the meal.
Cook bacon-2 ways: 1) cook at 375 degrees in oven for 15-20 minutes until crispy 2) in a skillet until crispy. Allow to cool then crumble into thick pieces.
Chop & dice all of your vegetables (olives, tomatoes, green onions and avocado).
Once you have "prepped" the meal it is now time to make your salad.
Into large bowl add shredded brussel sprouts. Next add tomatoes, bacon, olives, avocados, feta cheese & green onions.
Toss salad to mix together. Add in vinaigrette dressing and toss again to completely coat ingredients.
You can serve immediately or prep this salad the night before and eat the next day. ENJOY!
**Apple Cider Vinaigrette recipe HERE!
This salad (with dressing on) will stay fresh in refrigerator for 24-48 hours!