Servings: Serves 8
Ingredients
For the Salad:
- 1 1/4–1/2 lb. Brussels sprouts, ends trimmed and shredded, about 8 cups (may use pre-shredded, about 2 – 9 oz. bags)
- 1 medium shallot, thinly sliced (about ¼ cup; may substitute red onion)
- 6 thin strips bacon or 4 thick, crisp-cooked and chopped
- ⅓ cup Deglet Noor Dates
- ⅓ cup smoked or salted almonds, chopped (for Whole30, use dry roasted almonds)
For the Dressing:
- 1 medium lemon, zested and juiced
- ½ small orange, juiced
- 1 Deglet Noor Date
- 1 garlic clove, peeled
- ½ cup avocado oil or olive oil
- ½ teaspoon salt
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
Instructions
- To make the dressing, combine all ingredients (lemon juice through thyme) in a small food processor or small blender container. Blend until emulsified and smooth. Set aside or refrigerate until ready to use.
- Place shredded Brussels sprouts in a large bowl.
- Add shallots, bacon and chopped dates. Toss to combine, using your fingers to separate the dates if they’ve clumped together.
- Pour dressing over salad and toss.
- Add almonds just before serving and toss well to combine.
Nutrition Information
- Serving Size: 1/10th recipe (~3/4 cup)
- Calories: 185
- Fat: 15g
- (Sat Fat: 2g)
- Sodium: 236mg
- Carbohydrate: 11g
- (Fiber: 3g
- Sugar: 7g)
- Protein: 4g