Shaved Brussels Sprouts Salad with avocado and pistachios is a hearty and incredibly delicious side dish that pairs well with just about everything. It’s so good, your entire family will fall in love with brussels sprouts!
Why You’ll Love This Brussels Sprouts Salad Recipe
- Flavor and texture. What makes a good salad in my opinion? Well, first off, it can’t be boring! A great salad obviously has to taste fantastic, but it has to have interesting textures as well. You get the crunch of the brussels sprouts, pistachios, and red onion, and the smooth creaminess of the avocado. So good!
- A new take on brussels sprouts. It always amazes me that brussels sprouts recipes aren’t more popular. But, I think it’s because people have only had them one way and just didn’t care for it. If you’re new to, or unsure of, eating brussels sprouts, this dish will be sure to impress! It just might make you rethink how you view brussels sprouts!
- Perfect side. This is one of those dishes that really compliments just about anything. Serve it with beef, chicken, pork, or seafood. Or, use it as part of a more complete vegetarian meal. Whether you’re hosting a dinner party or simply preparing a meal for your family, this salad will add a gourmet touch to your dining experience.
What You’ll Need
- Veggies: Grab some brussels sprouts, a red onion, a lime, and an avocado.
- Pistachios: You can sub any other nut if you don’t have pistachios.
- Sugar
- Olive Oil
- Salt and Pepper
How to Make Shaved Brussels Sprouts Salad
- Prep. Using a sharp knife, trim off the tough ends of the Brussels sprouts. Then, peel away and discard any discolored or damaged outer leaves.
- Shave the brussels sprouts. Cut each Brussels sprout in half lengthwise. Place the cut side down on your cutting board to stabilize it and thinly slice each half. Take your time and watch your fingers.
- Prepare the salad. Wondering how to cook brussels sprouts? All there is to do is heat olive oil in a nonstick pan. Then, stir in the shaved brussel sprouts and sliced red onions, season with salt and pepper, and saute until tender. Stir in pistachios and lime juice with a bit of sugar, remove from heat, toss in some avocado chunks, and you’re done.
- Serve. Lastly, for an optional touch of sharpness and extra flavor, I recommend adding some freshly grated Parmesan cheese.
Recipe Tips and Variations
- Shave them thinly. Brussels sprouts can be tough, so make sure to shave them as thinly as possible for the best texture in your salad.
- Add dressing at the last minute. To avoid a soggy salad, serve it right after you dress it. This keeps the Brussels sprouts and pistachios crunchy. Also, to prevent the avocado from browning, add it to the salad just before serving. You could also toss the avocado pieces in a little bit of lemon or lime juice to slow down the oxidation process.
- Add some protein. To make the salad more filling and. acomplete meal, you could add some grilled chicken, tofu, or even chickpeas.
- Change up the nuts. Although pistachios add a wonderful flavor and crunch, you could also try toasted walnuts, almonds, or pecans. For a sweet twist, consider adding some dried cranberries or fresh pomegranate seeds. They would provide a sweet counterpoint to the earthy Brussels sprouts.
- Add some cheese. While this salad is delicious on its own, adding some cheese can give it an extra layer of flavor. Try some crumbled feta, blue cheese, or shaved Parmesan.
What to Serve With Brussels Sprouts Salad
This brussels sprouts salad is a versatile side dish that can pair well with various main courses, due to its unique blend of flavors and textures. Here are some options to consider:
- Grilled chicken. Try this simple grilled blackened chicken, or for a festive twist, a roast turkey would also pair nicely.
- Fish. Particularly this grilled swordfish or my air fryer salmon.
- Steak. If you’re after a heartier meal, this oven grilled steak would pair well with the salad.
- Vegetarian dishes. For a vegetarian or vegan meal, consider serving the salad with a hearty grain dish like quinoa or rice, a mulligatawny stew, or my roasted tomato tart.
Can I Store or Reheat Leftovers?
- This shaved brussels sprouts salad holds up well in the fridge. Put your leftovers in an airtight container and refrigerate for up to 3 days. If you think you’ll have leftovers, I recommend only dressing as much as you’ll eat that night. Store the rest undressed so it doesn’t get soggy. You can eat it cold the next day or quickly reheat.
- To reheat, I recommend a quicky saute on the stovetop rather than the microwave.
More Brussels Sprouts Recipes
- Shaved Brussels Sprouts Stir Fry With Cranberries
- Brussels Sprouts with Apples
- Maple Bacon Wrapped Brussels Sprouts
Shaved Brussels Sprouts Salad with Avocado and Pistachios
Shaved Brussels Sprouts Salad with avocado and pistachios is a hearty and incredibly delicious side dish that pairs well with just about everything. It's so good, your entire family will fall in love with brussels sprouts!
Servings : 4
Ingredients
- 3 tablespoons olive oil
- 1 pound brussel sprouts, trimmed
- 1 large red onion, thinly sliced
- salt and fresh ground black pepper, to taste
- 1 teaspoon granulated sugar
- ½ cup pistachios, coarsely chopped
- 1 whole lime, juiced
- 1 avocado, peeled and diced
Instructions
- Heat the olive oil in a nonstick pan over medium heat.
- Cut the Brussels sprouts in half and slice them thinly; they should look shredded.
- Add the brussel sprouts and onion to the heated oil. Season with salt and pepper; saute for 3 to 4 minutes, or until tender.
- Stir in the sugar, pistachios, and lime juice.
- Continue to cook for 2 more minutes.
- Remove from heat and gently mix in the diced avocado.
- Serve immediately.
Notes
- Brussels sprouts are tough, so shave them as thinly as possible.
- To avoid a soggy salad, serve it immediately. This keeps the Brussels sprouts and pistachios crunchy.
- To prevent the avocado from browning, toss it in a bit of lemon or lime juice to slow the oxidation process.
- To make the salad more filling, add some chicken, tofu, or chickpeas.
- Swap the pistachios with toasted walnuts, almonds, or pecans.
Nutrition
Calories: 323 kcal | Carbohydrates: 22 g | Protein: 8 g | Fat: 25 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 16 g | Sodium: 33 mg | Potassium: 883 mg | Fiber: 10 g | Sugar: 6 g | Vitamin A: 993 IU | Vitamin C: 104 mg | Calcium: 76 mg | Iron: 3 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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