Brussels Sprout Salad

Peek Into My Kitchen And Let’s Cook Together:

Brussels Sprout Salad


I have a surprise for you! Today I would like to invite you to peek into my kitchen and cook together! Before we start I have to share a secret with you; I’m not a chef!

Complicated dishes with a lot of different ingredients scare me.

I cook for two reasons.

#1 I’m a foodie. I LOVE delicious food!

#2 home cooked food for me means LOVE!

I have to admit that I’m very old fashioned. I love preparing food while waiting for my husband to come home from work. I put the music on, I light the candles and I make a small appetizer like a plate of raw vegetables with guacamole, or salsa to start.

I enjoy this time of the day when I finished my work and the rest of the evening is about relaxing and being together. Nothing to do nowhere to go.

A big part of our dinner menus are salads. We often start our dinner with a salad appetizer.

TODAY I would like to invite you to peek into my kitchen and let’s make together one of my favorite salads, Shredded Brussels Sprout With Red Peppers and Avocado Dressing.

This recipe was inspired after one of the dinners at one of our favorite restaurants in Chicago called RPM. My husband and I love this place! Every time we went there we had the Brussel Sprout Salad to start so finally after one of our visits I decided to deconstruct the salad recipe and came up with my own healthier version of it.

Today I would love to share the recipe with you! I hope you are going to love it as much as we do. Brussel Sprouts have so many amazing health benefits especially when we eat them raw.

See the recipe and the pictures below. Bon Appetit!

Shredded Brussels Sprout With Red Peppers and Avocado Dressing


fresh lemon juice of 1 lemon

1 tablespoons Dijon mustard

1 tablespoon of Vegenaise spread (optional)

1/4 teaspoon kosher salt

freshly ground black pepper

1 avocado

1 red bell pepper,seeds removed

1 lb Brussels sprouts, trimmed

2 tablespoon gluten-free bread crumbs (optional)


Step 1.

Shred the Brussel sprouts and the red pepper in the food processor using medium shredding disk.


Step 2.

Place avocado, lemon juice, Dijon mustard, Vegenaise, salt, and freshly ground pepper in the food processor and blend until smooth and creamy using S shaped blade.


Step 3.

Add the avocado dressing into the shredded brussels sprouts and red bell peppersand mix it together in a large bowl.


Step 4.

Garnish with gluten free bread crumbs.

I make my own bread crumbs using toasted and dry gluten free bread. I tear dried bread into smaller pieces and blend them in the food processor using S shaped blade.


Bon Appetit!

Renata Orr

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