Brussels sprouts and avocado salad

  0

While Brussels sprouts have a bad-rep for their history of being way overcooked and ruined – this salad presents a new face. Serve them raw, finely shredded and coated in a delicious vinaigrette. You won’t regret it

 

Ingredients

500g Brussels sprouts

1 Whitlof shredded thinly

1 small Avocado

¼ cup of Raisins

10 fresh Walnuts shelled

1/3 cup Creme fraiche

1/3 cup Mayonnaise

2 teaspoons of Lemon juice

1 teaspoon of Lemon rind

1-2 teaspoons of Dijon mustard

Salt flakes, cracked pepper

Method

  • Shred the Brussels sprouts thinly and place at the bottom of a shallow salad bowl
  • Peel and chop the Avocado and add to the bowl along with the Whitlof, Raisins and Walnuts
  • In a small bowl, whisk together the Creme Fraiche, Mayonnaise, Dijon mustard, Lemon juice and rind. Season with salt and pepper
  • Stir through the dressing 10 mins before serving