Description
Suitable for Whole30, paleo, and keto diets, this colorful Shaved Brussels Salad with Bacon, Avocado, and Pecans is crunchy and tangy, with indulgent bits of crispy bacon and creamy avocado.
Ingredients
SALAD
1 lb brussels sprouts, washed, trimmed, and very thinly sliced
2 cups thinly sliced red cabbage
6 slices of crisp-cooked bacon, chopped (for Whole30, paleo, or keto, choose sugar-free bacon, or omit if making vegan)
1 cup pecans, chopped
1/2 cup fresh pomegranate seeds
1 ripe avocado, diced
DRESSING
1/4 cup freshly-squeezed orange juice
2 TB freshly-squeezed lemon juice
2 TB apple cider vinegar
1 medium clove garlic, grated or very finely minced
1/2 cup extra-virgin olive oil
1 tsp kosher salt
Instructions
1. In a dry pan over medium-low heat, toast the chopped pecans until they are fragrant and light brown. Remove from heat and set aside.
2. Make the dressing: In a blender or small bowl, combine orange and lemon juices with apple cider vinegar, grated garlic, and salt and pepper. Pulse/whisk to combine, then slowly drizzle in the olive oil until the dressing is thick and creamy.
3. Combine the shaved Brussels sprouts and cabbage and drizzle the dressing over it, tossing to combine.
4. Gently fold in the chopped bacon, pecans, and pomegranate seeds. Add avocado just before serving to avoid it becoming brown or mushy.
Store leftovers in an airtight container in the refrigerator.
Notes
… My tip for mess-free, perfectly crisp bacon: Place a metal rack atop a foil-lined rimmed baking sheet. Lay bacon strips on the rack, taking care not to overlap. Bake at 400 degrees for 20-25 minutes, until crisp. Drain on paper towels and roll up and toss the foil – easy!
