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!