Thursday, October 16, 2014

Brussels Sprouts Salad with Tomato, Avocado, Almonds, Raisins and Mustard Vinagrette

Get ready, everyone! It's my first post with the new camera!

It never even occurred to me to eat Brussels Sprouts raw; I like them roasted so much that's it's hard to imagine them any other way, but leave it to my mom to plant this idea in my head.

It's best to use a mandolin to slice the sprouts. Careful not to cut your little fingers!

Serves 6 or 7.

You will need:

-1 stalk Brussels Sprouts
-2 Roma tomatoes, cut into wedges
-1 avocado, cubed
-1/3 cup raw unsalted almonds, chopped coarsely
-1/3 cup raisins
-1/4 cup Dijon mustard
-3 Tbsp. Olive Oil
-1 1/2 Tbsp. Balsamic vinegar
-Salt & Black pepper.

Pull sprouts off the stalk, shred them thinly with the mandolin.

In a large salad bowl, toss together shredded sprouts, tomatoes, avocado, almonds and raisins.

Whisk remaining dressing ingredients in a small bowl, add a little water if your dressing is too thick. Pour over salad and toss.

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