Brussels sprouts are a classic Autumn vegetable that are often cooked rather than served raw. In this shaved salad recipe, you can appreciate Brussels sprouts’ natural, crunchy texture and earthy taste, which is wonderful paired with the mint-flecked lemony dressing.
This recipe is from my cookbook, Wandering Palate.
Prep Time: 15 minutes
Cook Time: 0 minutes
1 lb. Brussels sprouts
1 avocado, diced
¼ cup sliced almonds
LEMON MINT DRESSING
½ cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
½ cup chopped fresh mint leaves
3 tablespoons chopped fresh tarragon
½ teaspoon Dijon mustard
¾ teaspoon salt
½ cup olive oil
1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.
2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk.
3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.