Kitchen Aventures || Brussels Sprout salad

Happy Hump day! How’s your week  been? If you haven’t noticed, it’s 1000 degrees outside and it’s gross…. My appetite usually drops quite a bit when it’s hot like this, but if I don’t eat, I don’t feel well so I’ve been on a mission to make healthy foods that can be served cold and have tons of flavor. This will be the second week in a row I’ve made this salad because we loved it so much so I present to you, cold Brussels Sprout Salad with GOAT CHEESE (I never turn down goat cheese y’all). This is great as a side, on it’s own, or you could even add a protein to it and make it a whole meal.

RECIPE:

1 10 oz bag shaved brussels sprouts (I went the easy route with this, but if you’re one for artistry you can shave your own sprouts…)
1/2 a medium red onion – diced
1/3 cup dried cranberries (or cherries/raisins/whatever you like)
1/3 cup sliced almonds (you can toast them if you like)
2-3 oz crumbled goat cheese
3-4 strips of bacon – chopped

(these are all approximate – put as much or as little as you like of each)

Mix all that mess up and then add a citrus vinaigrette – You can certainly make your own (see below) but I was going for a quick, pre-made option to keep it simple. I used this LEMON VINAIGRETTE from HEB and I actually really like it, but you could get away with any citrus dressing. Then, enjoy! If you make any creative additions let me know! I love this so much as a base, but I bet it would be great with avocado, chicken, all kinds of stuff!

Citrus Vinaigrette:

• 1 small orange, juiced
• 1 tsp. orange zest
• 1 lemon, juiced
• 2 Tbsp. finely minced shallots (may substitute 1 Tbsp. minced garlic)
• 1 tsp. yellow mustard
• 3/4 cup avocado or olive oil
• 2 tsp. fresh thyme, minced (may substitute an equal amount of tarragon, basil, rosemary or oregano or 1 tsp. dried herbs of choice)
• Sea salt and pepper to taste