Seasonal changes are great for mixing up your salad routine. Take advantage of vegetables and fruits that are ripe this time of year. Here’s a great way to mix in some crispy brussel sprouts and apples into a salad. Enjoy!
Preheat Oven to 350. Place a sheet of parchment paper on a cooking tray, cover the tray with shredded brussel sprouts. Lightly coat with some olive oil, sprinkle a little sea salt, then mix around. It saves time to do this on the tray, but feel free to use a bowl to evenly coat. Let roast for about 25 minutes, keep an eye on them as you will want them crispy but not burnt.
For dressing, mix in a bowl and let chill in the fridge while prepping the rest:
-1 ripe avocado
-1 finely chopped scallion
-Half fresh squeezed lemon
-3 TBSP of olive oil
-1 TBSP of apple cider vinegar
-1 TSP of mustard powder
-1 TSP of seal salt
(you can add more oil/vinegar later if you want)
In Large Bowl:
-Chopped salad greens (kale, spinach, mixed greens)
-One chopped apple
Let the crispy brussel sprouts cool for a few minutes. Stir in the dressing to the greens and apple mixture, then add the brussel sprouts. Enjoy immediately while the sprouts are still crispy!