Shaved Brussels Salad with Bacon, Avocado, and Pecans

WHOLE 30 | PALEO | KETO

So as per usual this time of year, I’m swinging from an indulgent, sweet, buttery recipe to a fresh, clean one: Shaved Brussels Salad with Bacon, Avocado, and Pecans. Holiday rebound always lands me right here, where I stay, feeling highly virtuous, until chocolate’s sweet siren song worms it way back into my brain sometime in February.

I have to tell you, though, that even though this is super-clean and complies with all Whole30, paleo, and keto rules (and can easily be made vegan), it doesn’t taste the least bit detox-y. Even if you think you’re not a Brussels sprout fan, this salad just tastes like … a really yummy salad.

It ticks all the flavor and texture boxes: fresh, crunchy, and tangy, with salty bits of crisp bacon, nutty toasted pecans, and creamy avocado, studded with juicy, tart pomegranate seeds. Deeeelicious.

So, yeah, we’re about 10 years behind the trend, but a week ago David and I started the Whole30 challenge. For the uninitiated, Whole30 is an eating plan that serves as a reset for your body. It’s not a “diet”; it’s not about losing weight. Essentially, the goal is to eliminate common allergenic and inflammatory foods for thirty days, and then singularly re-introduce them over time to help detect sensitivities. That means that for thirty days, we’re eliminating all added sugar, alcohol, dairy, gluten, grains, and legumes. No artificial sweeteners or processed foods. We’re pretty much eating lean meat and fish, tons of vegetables, a little fruit, and some nuts.

We’re a week in and I will admit to thinking longingly about cookies and/or bread a couple times a day (my weirdest craving is … chewing gum. What?). But I’m happy to report that it’s not nearly as horrible as I thought it might be. The key is creativity.

I am determined to avoid a month of bland, boring meals and have been researching and taking notes like crazy, trying to come up with satisfying, flavorful recipes. This Shaved Brussels Salad with Bacon, Avocado, and Pecans hits the mark in a big way. It’s really simple, but has lots of variety in flavor and texture, and the juicy, creamy dressing elevates it hugely. I’d eat this anytime, detox or not.

Probably the most labor-intensive part of the dish is shaving the Brussels sprouts. I used a mandoline and had them done in a matter of minutes. I’ve also used the shaving disk on my food processor, which works almost as well. You can slice them with a knife, too – just stop before you get to the tough, rooty end. The goal is light, feathery shavings which, when combined with thinly sliced red cabbage, create a lovely crunchy yet light texture. Tip: beware of buying packaged pre-shaved Brussels, which always contain big chewy chunks that make me mad.

Isn’t it fabulous that bacon is allowed on Whole30? Bacon should always be allowed. Just be sure, if you’re doing the Whole30 or following a keto or paleo diet, to choose a sugar-free variety. Though you might have to hunt a bit to find it (I get mine at Whole Foods), it’s just as delicious and you won’t miss the sugar.

I wanted another crunchy element in the salad, and rough-chopped nuts are perfect. I like the subtle nuttiness of toasted pecans, which have an almost buttery character.

The dressing couldn’t be simpler. A little fresh lemon and orange juice mixed with sweet-tangy apple cider vinegar, with a wee kick of garlic. I recommend grating the garlic on a microplane, which allows it to melt into the dressing almost undetected. And when you add the olive oil, be sure to drizzle it slowly so the dressing emulsifies into creamy, velvety goodness.

It might look like an excessive amount of dressing, but I promise it’s not. These crisp sprouts and cabbage won’t get soggy even when thoroughly doused. Plus: flaaaavor.

Toss in some bright jewel-like pomegranate seeds, which are tart and juicy and even a little crunchy, add some creamy avocado chunks, and dish it up immediately.

OR, make a big batch ahead of time and keep it in the fridge to serve as a side for dinner or a quick lunch. I like to tumble on the avocado just before serving, as it’s is the one element that can get a little mushy upon storage.

So much color. So much crunch. So much flavor. Virtuous attitude optional.

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