This salad of shredded Brussels sprouts with bacon and avocado is so good you’ll want to eat it every day for lunch.
- FOR THE SALAD:
- 6 slices Bacon
- 1 pound Brussels sprouts
- 1 Large avocado (or 2 small ones)
- ¼ cups Hazelnut
- FOR THE VINAIGRETTE:
- ½ cups Olive oil
- ¼ cups White wine vinegar
- 3 tablespoons Shallots, diced
- 1 tbsp Dijon Mustard
- 1 teaspoon Chopped garlic
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 4 drops Liquid Stevia, or more to taste
Cook the bacon, crumble it or cut it into small pieces. Put aside.
For the dressing, combine the olive oil, white wine vinegar, diced shallots, mustard, minced garlic, salt, pepper and stevia in a blender or food processor and process until of smooth consistency.
Wash the Brussels sprouts, dry them and chop them with a knife. Using a food processor or a sharp knife, grate the Brussels sprouts.
Cut the avocado into 1/2-1 inch pieces. Chop the hazelnuts.
Combine shredded Brussels sprouts, bacon and avocado and mix. Garnish each serving with a drizzle of vinaigrette and chopped hazelnuts.