An easy, fresh salad of raw Brussels sprouts, pear, avocado and feta – plus peas, edamame and quinoa. Everything is tossed in a bright lemon and mustard vinaigrette and topped with salted almonds.
Brussels sprouts are wonderful in fresh salads – they have a mild flavour and a pleasant bite, and they look incredibly decorative. Keep the outer leaves whole, finely shred the inside and toss it all together with the other ingredients – it is as simple as it is good.
Serve it with roast chicken, a pork chop, barbecued skewers or something similar – it goes with most things and takes no time to throw together.
It is also full of vitamins and fibre, and it is pleasantly filling. That is not to say a few fried potatoes on the side wouldn’t work wonders – they go really well with it.
Brussels sprout salad with avocado, pear and feta
Ingredients
- 300 g fresh Brussels sprouts
- 1 pear, diced
- 1 avocado, diced
- 100 g edamame beans, thawed
- 100 g peas, fresh or thawed
- 100 ml white quinoa, measured uncooked
- 1 handful salted almonds, roughly chopped
- 75 g feta, crumbled or diced
Mustard vinaigrette
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp coarse mustard, e.g. wholegrain
- 2 tsp honey
- 1/2 lemon, juice only
- 2 tbsp chopped chives
- 1 tbsp chopped parsley
- Salt and pepper
Method
- Cook the quinoa according to the packet instructions, then rinse it in plenty of cold water. Drain thoroughly in a sieve.
- Trim the Brussels sprouts. Set aside the nicest outer leaves, then finely shred the rest.
- Toss the Brussels sprouts – both the shredded sprouts and the whole leaves – with the other vegetables, avocado, feta, quinoa and pear.
- Mix the ingredients for the vinaigrette, season to taste with salt and pepper and toss it through the salad.
- Top the salad with the salted almonds just before serving.
Nutrition
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Warm wishes, Dianna