Brussel Sprout Caesar Salad Recipe
This brussel sprout salad recipe uses shaved raw sprouts, homemade Caesar dressing, and crispy croutons. Simple, fresh, and ready in 15 minutes.
Servings: 6 servings
Ingredients
- 1 pound brussel sprouts
- 1/4 cup Caesar dressing see below
- 6-8 slices sourdough bread or other crusty bread
- 3 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon garlic powder
- Grated Parmesan cheese for serving
Caesar dressing
- 1/3 cup olive oil
- 1/4 cup avocado mayonnaise dairy-free
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 garlic cloves minced
Instructions
- To make the salad dressing, whisk the ingredients together in a bowl until well incorporated. I also like to use my mini blender which blends the garlic well.
- To make the croutons, heat the olive oil in a skillet over medium high heat. Add the cubed bread, season with salt, pepper and garlic powder, and fry in the pan until golden brown and crunchy. Set aside.
- To prepare the brussel sprouts, you can use a mandolin to thinly slice them, or you can cut them in half lengthwise and then hold by stem end and cut very thin slices. Toss with your hands or tongs in a bowl to separate the leaves.
- To assemble the salad, divide brussel sprout into bowls, top with dressing, croutons and shaved Parmesan cheese.
- Serve cold or at room temperature.
Notes
My Top Tip: Toss the sprouts well after shaving. The slices want to clump together. Spend a minute separating the leaves so the dressing actually coats everything instead of just sitting on top.
Storage: Store any leftovers in an airtight container in the fridge for 3-4 days (even with the dressing added). Any leftover dressing on its own will keep well in the fridge for up to 2 weeks.
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 43g | Protein: 10g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 539mg | Potassium: 375mg | Fiber: 4g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 64.6mg | Calcium: 66mg | Iron: 3.6mg
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