theveganbeauty

My Shaved Brussels Sprouts Salad is one of my all-time favorite salads. If you’ve tried it, you know it’s amazing. Well, I decided to create a twist on the classic Brussels sprouts salad and make a version that is perfect for spring and summer. You are going to LOVE this Strawberry Brussels Sprouts Salad with Poppy Seed Dressing.

The salad is simple to make and is a great addition to any meal…or it can be a meal. I love eating this salad for a light lunch or dinner.

It is also a fabulous salad for sharing. I love taking it to potlucks, picnics, showers, or dinner parties. It is always a hit. Everyone loves all of the delicious flavors and textures, plus it is pretty to serve!

Salad Ingredients

You are going to love all of the ingredients in this fresh salad!

• Brussels sprouts– shaved Brussels sprouts make a great salad base. They are so crisp and crunchy and hold up well.
• Strawberries– look for red, ripe, and juicy berries!
• Avocado– peeled, pitted, and chopped!
• Feta cheese– if you aren’t a fan of feta, you can use goat cheese or even Parmesan cheese.
• Candied pecans– I use my homemade candied pecans, they are the best! The sugary, sweet crunch is amazing!
• Red onion- thinly sliced!

Poppy Seed Dressing

The poppy sweet dressing really makes the salad and it’s easy to whisk up! So much better than store bought dressing! You can find poppy seeds at any grocery store in the spice aisle.

In a small bowl, combine the olive oil, Greek yogurt, lemon juice, vinegar, honey, and poppy seeds. Whisk until smooth. Season with salt and pepper. Alternatively, you can make the dressing in the blender.

You can make the dressing in advance, it will keep in the fridge for up to one week!

How to Make Strawberry Brussels Sprouts Salad

Once the dressing is made, it is time to make the salad.

• First, shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
• Place the shredded Brussels sprouts in a large bowl. Add the sliced strawberries, avocado, cheese, candied pecans, and red onion.
• Drizzle the salad with desired amount of dressing and toss well. Serve immediately.

More Salad Recipes

You can find all of our delicious salad recipes HERE! There are so many good ones, you need to make them all:)

Salads

Strawberry Brussels Sprouts Salad with Poppyseed Dresing

Strawberry Brussels Sprouts Salad-shaved Brussels sprouts salad with strawberries, avocado, candied pecans, feta, red onion, and a simple poppyseed dressing! The perfect salad for spring and summer!

For the Dressing:

• 1/2 cup olive oil
• 1/4 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1 tablespoon poppy seeds
• Kosher salt and freshly ground black pepper, to taste

For the Salad:

• 1 lb Brussels sprouts, ends trimmed
• 1 lb strawberries, hulled and sliced
• 1 large avocado, peeled, pitted, and chopped
• 2/3 cup crumbled feta cheese or goat cheese
• 1/2 cup roughly chopped candied pecans
• 1/4 red onion, thinly sliced

• First, make the poppy seed dressing. In a small bowl, combine the olive oil, Greek yogurt, lemon juice, vinegar, honey, and poppy seeds. Whisk until smooth. Season with salt and pepper. Alternatively, you can make the dressing in the blender. Set aside.

• Next, shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.

• Place the shredded Brussels sprouts in a large bowl. Add the sliced strawberries, avocado, cheese, candied pecans, and red onion. Drizzle the salad with desired amount of dressing and toss well. Serve immediately.

This salad is best the day it is made, but you can store in the refrigerator for up to 2 days. 

Calories: 346kcal, Carbohydrates: 22g, Protein: 8g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 249mg, Potassium: 620mg, Fiber: 7g, Sugar: 11g, Vitamin A: 699IU, Vitamin C: 114mg, Calcium: 169mg, Iron: 2mg

Have you tried this recipe?

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Photos by Olive & Mango