This recipe is actually dedicated to my sister, Annemarie, a pescatarian who cringes when she sees the graveyard of bones I have in my freezer awaiting to be simmered into a delicious broth. Because of her, I thought I should incorporate a little more vegetarian recipes in my blog. (By the way, here's another salad recipe from about a year ago: Apple, Walnut and Herb Blend Salad -- if you're interested.)
To make this salad, start by thinly slicing your brussels sprouts. You can use a mandoline but I prefer using a sharp knife.
1/2 pound brussels sprouts, thinly sliced
1 medium carrot, peeled and julienned
1/2 avocado, diced
1/2 small shallot, finely chopped
2 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/3 cup walnuts
Salt and pepper
Black olives, optional
Add brussels sprouts, carrots, and avocado in a serving bowl.
To make the vinaigrette, add oil, apple cider vinegar and chopped shallots. Add some salt and pepper to the mixture to taste. Give it a quick stir.
Heat a small pan over medium high heat and add the walnuts. Stir frequently for about 10 minutes or until walnuts are fragrant. Smash the walnuts with the bottom edge of your pan to give them a rough chopped look.
Add the walnuts and vinaigrette to the serving bowl. Add some black olives if you'd like. Gently toss everything. Top with some freshly ground pepper.