It is that time of year again…time for the office potluck Thanksgiving Dinner. Ever year the cooks in our mist pull out the stops and create carb-heavy, delicious, tempting dishes while the non-cooks at the office bring in bags of rolls straight from the supermarket deli. We always end up with way too much of both.
This year I decided to break the rules and bring something unique, healthy and totally low carb. I found a fantastic looking recipe for a Brussels Sprouts Salad on the cover of Whole Living Magazine this month and decided to go for it.
I changed the recipe slightly from what was featured in the magazine by adding red cabbage for color and modifying the dressing recipe slightly. The result was a tasty fresh salad that was a refreshing accompaniment to all the typical rich Thanksgiving fare. The salad was really easy to make though pealing apart all those brussels sprouts did take a little more time than I expected. (If you are pressed for time you could just shred them like the red cabbage instead of taking the time to peal off the leaves.)
I am happy to report that the salad was a hit at lunch. Give it a try and see if you gain a new appreciation for these little cruciferous vegetables as well.
Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
Prep: 15 minutes - Makes: 6-8 side salads
- 1 to 1.25 lbs fresh brussels sprouts, trimmed and leaves separated
- 1 cup shredded red cabbage
- 1 avocado, pealed and pit removed
- 2/3 cup toasted pecans
- Lemon Dijon Dressing (recipe below)
Toss together brussels sprouts, red cabbage, avocado and pecans and Lemon Dijon Dressing. Serve and enjoy.
Lemon Dijon Dressing
Prep: 5 minutes + 4 hours to chill (to allow flavors to meld together)
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon country Dijon mustard
- 1 clove of garlic, pressed through a garlic press
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- salt and pepper
Whisk together olive oil, Dijon, country Dijon, garlic, lemon zest and lemon juice. Season with salt and pepper. Cover and refrigerate 4 hours to allow flavors to meld together. Whisk again before tossing with the salad.
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