“This is one of my absolute favorite salads!
Just like cauliflower rice, you’ll throw whole Brussels sprouts into your food processor or blender until finely chopped. This mix will stay in your fridge all week long.
I like to pair it with this homemade salad dressing I created after one of my Wednesday farmer’s market runs. Sweet dates combine with spicy shallots and a really nice whole grain mustard are blended with a bit of salt then thinned with avocado oil and water. (You could use olive oil here however the avocado has such a nice neutral flavor, allowing the other flavors to really shine through.)
Watch as I make the recipe on 3TV below. Get the full recipe at the bottom of this page. If you’re not signed up yet, be sure to join our mailing list for more recipes and habit & behavior change knowledge delivered to your inbox here.”
Shredded Brussels with Date, Shallot and Mustard Dressing
- 4-5 cups Brussels sprouts
- 1/2 cup dry pan roasted sunflower seed optional
Date, Shallot and Mustard Dressing
- 8-10 large Medjool dates
- 3 Tbsp whole grain mustard
- 1/2 large shallot
- 1/2-1 cup avocado oil use until paste consistency is reached
- water to thin until desired consistency is reached