Brussel Sprout Salad
An alternative to classic Caesar salad, this easy vegetarian Brussel Sprout Salad is tossed in a Caesar dressing and crispy homemade croutons
Servings 6 servings
- 1 pound fresh 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 to taste
- 1/2 teaspoon garlic powder
- Grated Parmesan cheese for serving
- 1/3 cup olive oil
- 1/4 cup avocado mayonnaise dairy-free
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcester sauce
- 2 garlic cloves minced
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 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 assemble the salad, divide brussel sprout into bowls, top with dressing, croutons and shaved Parmesan cheese.
Serve cold or at room temperature.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, even with the dressing coated on the salad.
Any leftover dressing on its own will keep well in the fridge for up to 2 weeks.
Make Ahead Tips: You can slice the brussel sprouts up to 3 days in advance and they will still hold their crunch and color. You can also make the salad dressing in advance
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