Shredded Raw Brussels Sprout Salad with Bacon and Avocado

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This shredded raw brussels sprout salad with bacon and avocado can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it’s also great to make ahead – just add the avocado right before serving.

This shredded raw brussels sprout salad with bacon and avocado can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it's also great to make ahead – just add the avocado right before serving.Shredded Raw Brussels Sprout Salad with Bacon and Avocado

More brusssles sprout recipes you may enjoy are Raw Shredded Brussels sprouts salad with lemon and oilSauteed Brussels Sprouts with Pancetta and Grilled Brussels Sprouts with Balsamic Glaze.

My youngest daughter Madison loves eating shredded raw brussels sprout salads, which I realize may be a bit odd for a six year old. She doesn’t like them cooked however, so I use them in salads quite often, and sometimes even pack it for her lunch (yes, she does get teased about this!). Her favorite brussels sprout salad recipe is with lemon and oil, as you can see here.

I love this version with bacon and avocado, because… well bacon!!

This shredded raw brussels sprout salad with bacon and avocado can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it's also great to make ahead – just add the avocado right before serving.

This shredded raw brussels sprout salad with bacon and avocado can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it's also great to make ahead – just add the avocado right before serving.
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5 from 4 votes
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Shredded Raw Brussels Sprout Salad with Bacon and Avocado

284 Cals 10 Protein 18.5 Carbs 21 Fats
Prep Time: 8 mins
Cook Time: 7 mins
Total Time: 15 mins
Yield: 2 Servings
COURSE: Lunch, Salad, Side Dish
CUISINE: American
This shredded raw brussels sprout salad with bacon and avocado can be eaten as a main or a side dish. Because raw brussels stand up so well to dressing, it's also great to make ahead – just add the avocado right before serving.

Ingredients

  • 3 slices center-cut bacon, diced
  • 3 cups shredded brussels sprouts
  • 4 oz avocado, diced (1 small)

For the vinaigrette:

  • 1 tsp dijon mustard
  • 4 tsp olive oil
  • 2 tbsp plus 1 tsp red wine vinegar
  • 2 tablespoons chopped red onion
  • 1/2 teaspoon kosher salt

Instructions

  • Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
  • In a small bowl whisk the vinaigrette ingredients. Place brussels in a bowl and toss, pour dressing over the salad, top with avocado and bacon and serve right away.

Nutrition

Serving: 2cups, Calories: 284kcal, Carbohydrates: 18.5g, Protein: 10g, Fat: 21g, Saturated Fat: 3.5g, Cholesterol: 3.5mg, Sodium: 535mg, Fiber: 9g, Sugar: 4g
WW Points Plus: 8
Keywords: brussel sprout salad with bacon, brussel sprout side dish, raw brussel sprout salad, shredded brussels sprouts

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41 comments

  1. Great side salad with Skinny Taste fig pork tenderloin and some baked acorn squash. My husband wanted something a bit sweet in this salad so I added a couple ounces of finely diced granny smith apple. That was good too. To save calorie I used less avocado, a lower fat bacon and used nonfat plain Greek yogurt in place of oil. ( I will try anything to save a calorie as long as still tastes great at the end. We still liked it a lot. Will make again. I think I like raw brussels as well as cooked. Great for a hot day. Food processor ( my mini one) I use a lot for this sort of thing and it is done in an instant.

  2. I wasn’t sure I’d I could handle raw brussel sprouts. I sauted it in a small amount of bacon grease, then added the dressing. So delicious!

  3. Great recipe! I added grilled shrimp.

  4. can’t go wrong with Brussels sprouts, bacon and avo!! love this salad and great for leftovers

  5. I gave this a whirl last weekend.  I used my food processor to shred the brussel sprouts with the slicer.  I did have to manually slice some odds and ends but overall it saved time.  It tasted great and kept well in the refrigerator for leftovers.  I used it as a side dish.  It’s a keeper