Shredded Brussels Sprout Salad with Bacon, Apple and Almonds
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Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1lb Brussels sprouts
  • 1 package of sugar-free bacon (I like Applegate no sugar added)
  • ½ cup raw almonds chopped
  • ½ cup raw pepitas
  • 1 Tbsp avocado oil + 2 pinches of salt
  • 1 medium-sized pink lady, honey crisp or granny smith apple cut into small pieces (you want an apple variety that is tart)
  • ½ cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp maple syrup, honey or Lakota Monk Fruit sweetener
  • 2 tsp dijon mustard
  • ¼ tsp salt
  • ¼ black pepper
  • Optional: ⅓ cup shredded parmesan
Instructions
  1. Cook bacon per your preference. Follow instructions on the back of the package. Once cooked cut into small pieces.
  2. Shred Brussels sprouts in a food processor or manually cut thinly by hand and place in a large bowl.
  3. Put 2 Tbsp avocado oil in a pan and add chopped almonds and pepitas. Add two pinches of salt and toast over medium heat. Cook them stirring constantly until golden brown. They will toast quickly so keep an eye on them.
  4. Make the dressing by combining olive oil, red wine vinegar, dijon mustard, sweetener of choice, ¼ tsp salt, and pepper. Mix until well combined.
  5. Add all ingredients along with dressing to the bowl with the Brussels sprouts and mix well.
  6. Serve with a sprinkle of optional parmesan on top.
Notes
This salad does not keep well in the fridge once all ingredients have been mixed together. I recommend storing all ingredients in separate containers in the fridge and tossing a serving together right before eating.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/shredded-brussels-sprout-salad-with-bacon-apple-and-almonds/