Brussels sprout salad with avocado, pear and feta
An easy, fresh salad recipe with Brussels sprouts, quinoa, avocado, feta and edamame – tossed in a lemon and mustard vinaigrette.
Servings 4 people
Calories 406kcal
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
Instructions
- 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
Calories: 406kcal | Carbohydrates: 42g | Protein: 14g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 187mg | Potassium: 609mg | Fiber: 9g | Sugar: 9g | Vitamin A: 203IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 3mg