Most of my favorites recipes have evolved from another recipe I’ve eaten at a function, party or a friends house. I remember the first time I actually asked for someone’s recipe. They were the most amazing homemade rolls I had ever eaten. It was for a women’s conference at my church and I might have eaten 4! To this day it’s my favorite roll recipe.
I recently had a version of this salad at a surprise birthday party for a dear friend. Her sisters arranged it all and made some amazing food! There was something about all the crunch, tart and saltiness from the parmesan cheese that I just loved. And not to mention that any salad with avocado in it is always good!
I changed up the original recipe to fit my tastes better and it’s really good. Like, really good! You can buy preshredded brussel sprouts, but I found they could be a little thick. I used my thin slicing blade on my food processor and it was the perfect thickness.
Shredded Brussel Sprouts and Pecan Salad
Adapted from What’s Gabby Cooking
12 oz. Brussel Sprouts
16 oz. Baby Spinach
2 Avocados, Sliced or Diced
1 Cup Craisins
1 1/2 Cups Candied Pecan Halves
2 oz. Parmesan, Shaved
1/2 Cup Olive Oil
3 TBSP Lemon Juice, Freshly Squeezed
2 TBSP Red Wine Vinegar
2 TBSP Shallots, Minced
3 Garlic Cloves, Minced
1/4 tsp Freshly Cracked Pepper
1/2 tsp Sea Salt
1. In a mason jar mix together olive oil, lemon juice, vinegar, shallots, garlic, pepper and salt. Shake for 1 minute and chill in the fridge for 1 hour before serving.
2. Finely slice or shred the brussel sprouts.
3. In a large bowl toss together brussel sprouts, spinach, craisins, pecans and parmesan.
4. Drizzle with dressing and gently toss to coat.