Shaved raw brussels sprouts and kale hold up in a way that leafy greens don’t, so it keeps its crunch even after sitting in the dressing for a while. Fresh strawberries, avocado, and quick-cooked quinoa go in alongside a simple lemon vinaigrette, and the whole thing comes together in about 25 minutes.
It works well as a side next to grilled chicken or fish, but it’s substantial enough to eat on its own for lunch.
Why You’ll Love This Recipe
Ingredient Notes
- Brussels Sprouts: Trim the stem end and shave them thin. A food processor with a slicing attachment is the fastest method. A sharp knife works too — cut each sprout in half lengthwise, then slice thin. The thinner the slices, the better the texture.
- Kale: Remove the tough stems and chop or shred into small pieces. Smaller pieces are easier to eat and mix better with the shaved sprouts.
- Quinoa: Cook it ahead and let it cool completely before adding. Warm quinoa will wilt the greens and make the avocado turn.
- Strawberries and Avocado: Add these just before serving if you’re making the salad ahead. The strawberries release juice over time and the avocado will brown.
- Agave or Honey: Either works in the dressing. Agave keeps it vegan. Honey adds a slightly different flavor but the difference is minor.
How to Shave Brussels Sprouts
Trim the stem end of each sprout and remove any discolored outer leaves. Then shave them thin using one of three methods: a food processor with a slicing attachment is the fastest and gives the most even results, and honestly it’s what I use every time because it cuts the prep down significantly; a mandoline works well but be careful with small sprouts near the blade; or a sharp knife.
To use a knife, cut each sprout in half lengthwise, place flat side down, and slice thin. Whatever method you use, the thinner the slice the better. Big chunks of raw brussels sprout are too dense and bitter. You want thin ribbons that soften slightly once they hit the dressing.
Expert Tips
Storage Instructions
Storing: Keep the salad in an airtight container in the refrigerator for up to 3 days. If you’re making it ahead, store the avocado and strawberries separately and add them just before serving.
Make ahead: The brussels sprouts, kale, quinoa, and dressing can be combined up to a few hours in advance. The greens hold up well and the flavor improves as they sit.
Serving Suggestions
Serve this alongside grilled chicken or salmon for a complete meal. If you’re putting together a summer spread with multiple salads, my strawberry spinach salad uses the same strawberries you already have out and comes together in about 10 minutes. For a heartier option that holds up just as well for potlucks and meal prep, my southwest quinoa salad has the same make-ahead qualities with a completely different flavor profile.
Summer Brussels Sprout Salad
Ingredients
For the Salad:
- ¼ cup uncooked quinoa
- ½ cup water
- 1 lb brussels sprouts - trimmed and shaved
- 5 cups kale - stems removed and chopped into small pieces
- 1 cup strawberries - sliced
- 1 avocado - cut into chunks
For the Dressing:
- ¼ cup lemon juice - from 1-2 lemons
- ⅓ cup extra-virgin olive oil
- 1 tablespoon honey - or agave syrup
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley - finely chopped
- ¼ teaspoon kosher salt - or to taste
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a small pot, combine ¼ cup uncooked quinoa and ½ cup water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 10 to 15 minutes until the water is fully absorbed. Spread on a plate or sheet pan and set aside to cool completely before using.
- While the quinoa cools, trim the stem end off 1 lb brussels sprouts and remove any discolored outer leaves. Shave thin using a food processor with a slicing attachment, a mandoline, or a sharp knife.
- Trim the woody stems off of 5 cups kale and chop the leaves into small pieces.
- In a small bowl, whisk together ¼ cup lemon juice, ⅓ cup extra-virgin olive oil, 1 tablespoon honey, ¼ teaspoon garlic powder, 1 tablespoon fresh parsley, and ¼ teaspoon kosher salt until combined.
- In a large bowl, combine the shaved brussels sprouts, kale, and cooled quinoa. Pour the dressing over and toss until well coated.
- Just before serving, add 1 cup strawberries and 1 avocado and toss gently. Serve immediately.
Notes
- Make ahead: Toss the brussels sprouts, kale, and quinoa together up to a few hours in advance. Whisk the dressing and keep it separate until you’re ready to eat. Strawberries and avocado go in right before serving.
- Shaving the brussels sprouts: A food processor with a slicing attachment is the quickest method. Details on the knife and mandoline approach are in the post above.
- Sweetener: Agave and honey both work in the dressing. Agave keeps the recipe fully vegan.
