Description
Crispy Brussels Sprouts tossed with a fresh and tangy dressing and topped with smoky coconut bacon, crunchy apples and radishes and finished with creamy avocado for a delightful contrast.
Ingredients
Scale
- Brussels Sprout Salad and Dijon Lemon Vinaigrette
- 1 lb Brussels sprouts, shredded thin
- 2 tbs Dijon mustard
- 1 tbs apple cider vinegar
- 2 lemons juiced (about 2 tbs of juice)
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 6 tbs Extra Virgin Olive Oil
- 3 garlic cloves, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, finely chopped
- Generous Pinches of Salt and Pepper
- 2 apples, sliced thin
- 8 radishes, sliced thin
- 1/2 cup walnuts, chopped
- 1/4 cup pumpkin seeds
- Avocado for garnish
- Coconut Bacon
- 1 cup unsweetened coconut flakes
- 1 tbs olive oil
- 1/2 cup soy sauce or tamari
- 1 tbs maple syrup
- 2 tsps cumin
- 1 tsp smoked paprika
- 2 tsps Liquid Smoke
- Small pinch of salt and pepper
Instructions
- Start with the coconut bacon. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and spread out the coconut flakes in a thin layer.
In a small bowl add the soy sauce, olive oil, maple syrup, cumin, smoked paprika, liquid smoke and salt and pepper and whisk them all together. Once you have mixed all of the ingredients, pour them over the coconut flakes and toss until they are completely covered.
Bake in the oven for 10 minutes or until they start to turn crispy. If they are browning but still a little soft, remove them because they will crisp up as they dry a little.
- While the coconut bacon is cooking, shred the Brussels sprouts. You can use a sliding disc attachment on a food processor, but if you don’t have one you can cut them by hand. I cut mine by hand by trimming the end off, slicing them in half lengthwise and then slicing the halves very thin. Don’t worry if some of the pieces seem too hard, they work in great with this crispy deliciousness of this salad. Place the shredded Brussels sprouts into a bowl when you’re finished.
- To make the dressing, add the olive oil, lemon juice, garlic powder, smoked paprika, apple cider vinegar, Dijon mustard, chopped garlic, mint, parsley, and salt and pepper to either a large bowl or a jar with a lid. I used a mason jar because it’s easy to shake but you can also use a bowl and just whisk all the ingredients together.
- To put the salad together, toss the Brussels sprouts with the apples, radishes, walnuts, pumpkin seeds, and Coconut Bacon. Then add the dressing and toss.
Notes
Make this gluten-free by substituting Tamari for soy sauce