How To Make Shredded Raw Brussels Sprout Salad with Bacon and Avocado
An easy, low-carb dish, this Brussels sprout salad is tossed with crispy bacon and avocado in a mustard vinaigrette. Ready in 15 minutes!
Serves:
Ingredients
- 3slicescenter-cut bacon,diced
- 3cupsbrussels sprouts,shredded
- 4ozavocado,(1 small), diced
For the Vinaigrette:
- 1tspDijon mustard
- 4tspolive oil
- 2tbspred wine vinegar,plus 1 tsp
- 2tbspred onion,chopped
- ½tspkosher salt
Instructions
-
Cook for about 7 minutes bacon in a large heavy nonstick skillet until crispy. Transfer to a paper towel to drain and set aside.
-
In a small bowl, whisk the vinaigrette ingredients. Place Brussels in a bowl and toss, pour dressing over the salad.
-
Top with avocado and bacon and serve right away.
Nutrition
- Calories:Â 416.76kcal
- Fat:Â 35.07g
- Saturated Fat:Â 8.32g
- Trans Fat:Â 0.06g
- Monounsaturated Fat:Â 19.79g
- Polyunsaturated Fat:Â 5.01g
- Carbohydrates:Â 18.33g
- Fiber:Â 9.08g
- Sugar:Â 4.16g
- Protein:Â 11.29g
- Cholesterol:Â 28.71mg
- Sodium:Â 624.62mg
- Calcium:Â 69.45mg
- Potassium:Â 898.96mg
- Iron:Â 2.52mg
- Vitamin A: 59.04µg
- Vitamin C:Â 118.69mg
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