RECIPE: CALIFORNIAN SHREDDED BRUSSELS SALAD

November 30, 2016 1:49 pm

This is the ULTIMATE side dish to go with your Christmas Dinner, and a sure fire way to convert the most avid brussels sprout hater to a total lover. Shredding the sprouts gives a nod to the our Californian friends (who can’t get enough of sprouts!) and tossing them with all the other wholesome ingredients creates such a delicious addition to pair with chicken/turkey – or to even have as a simple warming salad for a quick lunch to take to work!

INGREDIENTS:

1 stem of brussels sprouts, washed and shredded

1 carton cooked brown lentils

1 large avocado

1/4 cup dried cranberries (organic is best!)

1/4 cup walnuts, chopped

1 pack peeled and cooked chestnuts, chopped

zest and juice from one orange

sea salt and cracked black pepper, to taste

1/4 cup extra virgin olive oil

 

METHOD:

Preheat the oven to 200 degrees before bringing a large pan of water to boil. Throw in the sprouts and cook for five minutes. Drain and put to the side.

Combine the avocado with the olive oil, juice from the orange and salt and pepper in a blender to make the dressing, then throw all the ingredients in to a large bowl before drizzling the avocado dressing on top. Season to taste and serve up!