Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
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.
- 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.
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.