Try our sprouts salad for an inspiring new food experience made with bright purple sprouts, healthy fat avocado, oranges and crunchy Poppy seeds. A stunning, vitamin-packed salad that will amaze.
Purple Brussels sprouts with their sweet and nutty flavour were wonderful in this salad paired with creamy avocado, sweet juicy oranges and crunchy poppyseeds.
These mini beauties are a cross between classic sprouts and red cabbage. They have dark purple leaves with green and red-violet streaks.
The difference between Purple & Green Brussels Sprouts
Apart from their colour, purple sprouts are less pungent than green varieties. With a sweeter, earthy, almost nutty flavour.
Their heads which are packed looser than green sprouts so they cook faster.
Like green sprouts, they are a good source of fibre, folate, and vitamin A, C, K, and B6. Their purple colour comes from the anthocyanin flavonoids in them providing added antioxidants.
How to make sprouts salad
1 PREPARE THE SPROUTS
Wash the Brussels sprouts and trim the dry base of each sprout. But do not cut too close or the sprout will come apart. Peel away any outer browning, yellow or blemished leaves.
Shred your Brussels sprouts in a food processor with the slicing attachment. Or you could also slice them by hand. Then transfer to a mixing bowl.
Shake the vinaigrette in a glass jar and pour over the Brussels sprouts. Season with salt and pepper, and massage the dressing into the sprouts, to absorb the flavours.
WASH, TRIM & SHRED SPROUTS SHAKE-UP DRESSING
2 PREPARE REMAINING INGREDIENTS
Peel the avocado remove the seed and cut into chunks. Squeeze some lemon juice on the avocado to prevent discolouration. Peel the orange, remove any seeds you come across then dice.
CUT AVOCADO & ADD LEMON JUICE DICE THE ORANGES
3ASSEMBLE SALAD
Transfer to your mixing bowl, then mix gently, until combined. Taste and adjust seasoning according to your taste.
Arrange the salad in a bowl, and scatter the crushed Brussel sprouts on top and serve.
Serving Suggestions
This salad pairs well with smoked meats such as smoked bacon or pancetta as well as game meats and pork. We served ours with crispy stuffed porchetta.
You could also try it with:
Some more brassica salads to try:
Equipment
- Food Processor
Ingredients
- 400 grams purple Brussels sprouts
- 1 avocado (large)
- ½ lemon (juiced)
- Sea salt and cracked black pepper
- ¼ cup orange juice, freshly squeezed (half a medium orange)
- 2 tbsps lemon juice
- 2 tbsps olive oil (extra virgin)
- 1 tablespoon poppy seeds
- 2 tsps maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Wash and trim sprouts but not too close otherwise they will fall apart. Then shred either by hand or with the slicing attachment on your food processor. Transfer to a mixing bowl.
- Shake the vinaigrette in a glass jar and pour over the Brussels sprouts. Season with salt and pepper, and massage the dressing into the sprouts, to absorb the flavours.
- Peel the avocado remove the seed and cut into chunks. Squeeze some lemon juice on the avocado to prevent discolouration.
- Peel the orange, remove any seeds you come across then dice.
- Transfer to your mixing bowl, then mix gently, until combined. Taste and adjust seasoning according to your taste.
- Arrange the salad in a bowl, and scatter the crushed Brussel sprouts on top and serve.
Video
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
How to shave Brussels sprout video courtesy of Sunset.
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