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Shaved Brussels Sprouts Spring Salad

5.0 from 1 vote

Even though it doesn’t quite feel like it yet, spring is on its way. I found myself craving something other than soup, but not quite cold. I created this salad, and it hit the spot!

This is my favorite salad to help transition from winter to spring: it’s warm, so it satisfies my craving on those chillier days, yet also fresh and nourishing – with a perfect zing for spring!

Why This Recipe Works

This recipe is crispy and flavorful, and perfect for the transition from winter to spring. If you’ve been here a while you know that I like to eat based on the seasons, and while this salad is great year-round it’s especially yummy during spring! I also made sure to pack the salad and the dressing with ingredients that are supportive of the body during the spring season.

Ingredients for the Shaved Brussels Sprouts Spring Salad

The star of this recipe is the shaved Brussels sprouts, of course. The rest of the ingredients are simple. To make this salad, you’ll need:

  • veggies + herbs: Brussels sprouts, cucumber, olives, avocado, garlic, basil
  • liquids: apple cider vinegar, olive oil, lemon juice, avocado oil, dijon mustard, honey
  • protein: tuna, pumpkin seeds

The Brussels sprouts in particular are great for Winter and early spring. In Traditional Chinese Medicine (TCM), Brussels sprouts are considering a “warm” food, which helps dispel cold in the body. It’s these types of foods that are body likes best this time of year to keep balanced.

How to Make This Salad

You begin this salad by preparing the Brussels sprouts. Don’t let the name intimidate you; “shaved” is just a fancy way of saying “thinly sliced,” and it’s super simple to do. Just slice off the tough bottoms of the sprouts and remove any damaged outer leaves, slice the sprouts in half, then keep slicing in the same direction until you have thin slices.

If you have a food processor you could do this even faster by using the “slice” disc and shredding them that way. Big time saver!

Next, you very quickly sauté the shaved Brussels sprouts with the olive oil and garlic. Just enough to warm and soften the sprouts. Then you remove the pan from the heat, pour in your lemon juice, and toss until they are well coated.

Next, transfer to a large plate and add your toppings: sliced cucumber, olives, pumpkin seeds, tuna, avocado, and fresh basil.

Next up is the dressing! Dijon mustard, local honey, apple cider vinegar, lemon juice, and a nice fresh bunch of basil leaves…Springy, zingy, and the perfect light way to drizzle this satisfying salad. You simply add all the ingredients to a blender or small bullet, and blend for about 30 seconds (or until it reaches your desired consistency). Drizzle over your salad.

I can’t get enough of this warm, crunchy salad! I hope you enjoy it as much as I did.


If you like this recipe, try my Winter Chicken Salad Lettuce Cups, my Cherry Chicken Salad, or my Crispy Zucchini Fritters. And if you make this recipe, I’d love it if you could rate it and leave me a comment to let me know how you liked it!

Shaved Brussels Sprouts Spring Salad

Recipe by Alessandra Macaluso
5.0 from 1 vote
Difficulty: Easy


large salad, or 2 small salads
Prep time


Cooking time


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  • 1 lb. Brussels whole sprouts (or 2 9-oz. bags shaved Brussels sprouts)

  • 2 tbsp. olive oil or ghee

  • 2 cloves garlic, minced

  • 1/2 lemon

  • 1/2 tsp. salt

  • 1/4 tsp. fresh ground pepper

  • The Toppings
  • sliced cucumber

  • Castelvetrano olives (or any olives; these are just my favorite!)

  • handful of pumpkin seeds

  • 1 scoop avocado mash (I get individual packages of these from Costco, they are the best!)

  • 1 scoop tuna (or protein of your choice)

  • extra basil leaves, for garnish

  • The Dressing
  • 3/4 cup avocado oil

  • 1/4 cup apple cider vinegar

  • 1 tbsp. dijon mustard

  • 1 tsp. local honey

  • 1 tbsp. lemon juice

  • small bunch fresh basil leaves

  • salt and pepper to taste


  • If using whole Brussels sprouts, trim the ends and thinly slice, or place into a food processor using the “shred” disc. You should end up with about 3 cups. If you are using pre-shredded sprouts, move on to step 2.
  • Heat the oil or ghee over medium heat. Once warm and shimmering, add the minced garlic and stir for about 30 seconds until fragrant. Toss in the shaved Brussels sprouts, salt, and pepper, and sauté, stirring occasionally, until lightly browned and soft with still a bit of bright green (about 5 minutes).
  • Remove from heat and stir in the lemon juice, tossing gently until combined. Transfer to a large plate.
  • Add your toppings: cucumber, olives, avocado, and your protein (tuna, grilled chicken, sardines, etc.). Top with the lemon zest and a drizzle of your favorite dressing. Serve immediately. Enjoy!
  • For the dressing:
  • Combine all ingredients to a blender or small bullet blender. Process for about 30 seconds, or until it reaches a smooth consistency. Pour over your salad, and enjoy.

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Amazon Post Links

As an Amazon Associate, I earn from qualifying purchases.
Bragg USDA Gluten Free Organic Raw Apple Cider Vinegar w/ Mother | Pack of 1 16oz
Terrasoul Superfoods Organic Pumpkin Seeds, 2 Lbs - Premium Quality | Shelled | Raw | Unsalted
Divina Organic Castelvetrano Pitted Olives, 10.6 Ounce

Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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