Brussels Sprout Salad


  • 20-25 Brussels Sprouts, rinsed and shaved
  • 6 green onions, diced
  • 2 cups of spinach, diced
  • 5-6 slices of bacon, chopped
  • ¼ cup Parmesan cheese, fresh if possible
  • ¼ cup sliced almonds
  • 1 avocado, diced


Lemon Vinaigrette:

  • 4 Tablespoons of fresh lemon juice
  • 4 Tablespoons of olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon oregano
  • 1 Tablespoon pepper
  • 1 Tablespoon salt

Vinaigrette: In a mason jar or small bowl, juice enough lemons to make 4 tablespoons.  Add the mustard, pepper, salt and oregano and whisk together.  Slowly add the olive oil and set aside until you are ready to dress the salad.

Salad: I chopped the brussels, onion and spinach together in my food processor.  Add all the remaining ingredients.  Add the avocado and vinaigrette right before serving.  

Optional Ingredients: Sliced carrots or dried cranberries can be added for more flavor and color.