Brussels Sprout Salad with Avocado Pumpkin Seeds
Elevate your salad game with this vibrant Brussels Sprout Salad with Avocado and Pumpkin Seeds—a refreshing, nutrient-packed dish that's as satisfying as it is simple. Thinly shredded Brussels sprouts form a crisp, hearty base, complemented by creamy bites of ripe avocado and the nutty crunch of toasted pumpkin seeds. Tossed in a zesty homemade dressing featuring extra virgin olive oil, tangy lemon juice, a hint of sweetness from honey or maple syrup, and Dijon mustard, this salad strikes the perfect balance of flavors. Ready in just 25 minutes, it’s an ideal choice for a healthy lunch, a light side dish, or a crowd-pleasing addition to your next gathering. Garnish with fresh parsley for added brightness and enjoy this wholesome, gluten-free, and vegetarian delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 g Brussels sprouts
- 1 Avocado
- 60 g Pumpkin seeds
- 60 ml Extra virgin olive oil
- 30 ml Lemon juice
- 15 ml Honey or maple syrup
- 10 ml Dijon mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 15 g Fresh parsley (optional, chopped)
Directions
Step 1
Rinse the Brussels sprouts thoroughly and pat them dry. Trim off the ends and any damaged outer leaves, then slice them thinly using a sharp knife or a mandoline. Place the shredded Brussels sprouts in a large mixing bowl.
Step 2
Heat a small skillet over medium heat and toast the pumpkin seeds for 2-3 minutes, stirring frequently, until fragrant and slightly golden. Remove from heat and set aside to cool.
Step 3
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes and set it aside.
Step 4
In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is well combined and emulsified.
Step 5
Pour the dressing over the shredded Brussels sprouts and toss well to evenly coat all the leaves.
Step 6
Gently fold in the diced avocado and toasted pumpkin seeds, being careful not to mash the avocado.
Step 7
If desired, add freshly chopped parsley for an extra pop of flavor and color.
Step 8
Transfer the salad to a serving bowl or plate and enjoy immediately, or refrigerate for up to 2 hours before serving.
Nutrition Facts
| Serving size | (847.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1350.7 |
| Total Fat 109.7g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 14.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2705.8mg | 0% |
| Total Carbohydrate 79.0g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 26.8g | |
| Protein 39.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 207.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1316.6mg | 0% |
Source of Calories