Shredded Brussels Sprouts Caesar Salad with Avocado & Sourdough Croutons

People are always asking, "What is a good way to cook Brussels Sprouts other than with Bacon?" And I always say "Not to cook them at all!"(Not that I have anything against bacon & Brussels because it's a delicious pairing). BUT, this salad is a total outside-the-box type of recipe and I love all of the different, fresh flavorist brings to the table. Pun totally intended. Feel free to follow my measurements as a guide, but like most salads, you can add/subtract based on your preference. This serves about 4 people.

Ingredients:

1lb. Brussels Sprouts; cleaned and shredded

1 Cup Arugula

1/4 Cup Italian Flat Leaf Parsley

1 Cup Fresh Spinach

1 Lemon; juiced

1/2 Cup Grated Parmesan Cheese; plus more for Croutons & garnish

1 Large Ripe Avocado; diced

Caesar Dressing of your preference **Recipe for Caesar Dressing coming SOON

1 Cup Cubed Sourdough Bread

2 Cloves Garlic; minced

1 Tbsp. Olive Oil

Salt and Coarse Black Pepper

1. In a large non stick pan, heat olive oil on medium and add Garlic. Sauté for about 2-3 minutes until it releases its essence into the olive oil; careful not to let the Garlic brown because it will become bitter. Then, add your Sourdough Cubes. Season with salt and pepper.

2. Once the cubes are golden brown and toasted, remove from the pan and into a bowl. Immediately grate a generous amount of Parmesan Cheese to coat and slightly melt over the hot croutons. Set aside until assembling the salad.

3. Next, it’s time to prep the salad ingredients. Place your Shredded Brussels Sprouts and Arugula into a large bowl. Roughly chop Spinach and Parsley and add that to the bowl. Mix the greens together. Then, add your Lemon Juice, Avocado, 1/2 Cup Parmesan and as much or little amount of Caesar Dressing that you desire.

4. Once everything is well coated, toss in the Sourdough Croutons and Serve. Garnish with more Parmesan and Cracked Black Pepper. Enjoy!

Tips for this Recipe:

1. I love a mix of greens and herbs in this salad. You can definitely substitute Kale for the Spinach or Basil for the Parsley. I do recommend chopping the ingredients up rather than leaving them whole so that they're a similar cut to the Shredded Brussels.

2. You can prep the salad ahead of time. Just store the greens in an airtight container in the refrigerator and do not add the Lemon Juice, Avocado or Dressing until ready to serve. The croutons are best cooked right before assembling the dish so that the Parmesan is melted slightly.

3. If you are not eating this for a main course, you can halve the recipe and serve with a protein. This salad is awesome with a grilled chicken or steak!

4. I prefer the texture of Sourdough for the croutons but you can use any bread or store bought croutons for this recipe. I'm a big fan of the Rosemary Sourdough from Whole Foods Bakery for the added herby flavor.

Please share your comments and feedback below! Also using #saltsandseasons post your pictures on my social media pages. I hope you love this go-to Brussels Sprout Caesar recipe as much as I do!

-Alexandra