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.

Other Recipes You Might Enjoy!

 Spicy Sesame Roasted Brussels Sprouts

Homemade Cream of Mushroom Soup with Wild Rice 

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