Ready for a quick, easy, bright salad with a tangy sweet dressing? I’ve got you covered!
Let’s face it, salads are a super easy way to add some veggies and crunch to any meal. But after a while the same ol’ same ol’ lettuce, tomatoes, cucumbers, etc gets kinda boring. So I like to mix things up now and again by using different varieties of lettuce or vegetables as the base. And while it seems daunting at first, making a homemade dressing elevates any salad to the next level. It’s so much easier than I ever realized and tastes about a zillion times better than any bottled dressing.
Brussels sprouts have finally become a mainstream veggie after many sad and lonely years of being maligned. While I have always been an outlier in my unabashed love for the tiny cabbages, I know most people aren’t fans.
I will eat them in any way they are served – steamed, roasted and grilled are a few of my favorite ways to prepare them. My husband on the other hand is firmly in the anti-Brussels sprouts camp. The only way I have seen him eat cooked sprouts is a a local restaurant where they prepare baby Brussels sprouts with huge chunks of pancetta and smothered in a Gouda cheese sauce. I mean, who WOULDN’T eat that? He will, however, eat raw Brussels sprouts willingly and often – in a salad, on tacos, etc.
This recipe is twist on the tropical cabbage slaws that are popular and my hubs absolutely adores it. Plus it’s quick and easy and almost guaranteed to make anyone change their minds about Brussels sprouts! If you have time, make this salad an hour or so ahead of serving time to allow the dressing to soften the Brussels sprouts somewhat. If not – no worries! It will still be delicious!
Tropical Brussels Sprouts Salad with Citrus Vinaigrette
- 1 pound Brussels sprouts fresh
- 1/2 red onion thinly sliced
- 1 cup pineapple chunks
- 1 avocado chopped
- 1/3 cup Parmesan cheese grated
- 1 small shallot diced
- 1/3 cup olive oil
- 1/4 cup champagne or white wine vinegar
- 3 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp lime juice
- 1 tbsp Dijon mustard
- 1 tbsp lemon zest
- 1 tbsp lime zest
- salt & pepper to taste
- Trim and thinly slice the Brussels sprouts. Place in a large bowl.
- Cut the pineapple chunks into small, bite-sized pieces about 1/4” x 1/4”. Add to the Brussels sprouts, along with the red onion.
- Combine the olive oil, vinegar, citrus juices and zest and mustard in a blender or small food processor. (You can also just whisk the ingredients together in a small bowl). Season to taste with salt and pepper.
- Pour the vinaigrette over the salad and toss well to combine.
- If you have the time, refrigerate for an hour or so to let the dressing slightly soften the sprouts. When ready to serve, gently toss in the chopped avocado and the Parmesan cheese.