About this recipe
This isn’t a boring plate of greens; it’s a crunchy, creamy, citrusy salad that rivals any high-calorie dish. Shaving Brussels sprouts makes them tender enough to eat raw, while the lime juice wakes up their natural sweetness. Avocado adds creaminess, pumpkin seeds bring crunch, and the dressing ties everything together.
Brussels sprouts themselves are an underrated superfood. A half-cup of cooked sprouts has only about 28 calories yet provides 2 g of fiber, 91 % of your daily vitamin K, 53 % of vitamin C, and 12 % of folate (source: healthline.com). They’re also rich in antioxidants and beneficial plant compounds that support gut health and reduce inflammation. This salad turns those nutrient powerhouses into a dish you’ll actually crave.
Why you’ll love this recipe
- Crunchy + creamy: shaved sprouts stay crisp, avocado melts in.
- Zingy flavors: bright lime and zest keep it refreshing.
- Quick & easy: ready in about 10 minutes with minimal cooking.
- Vegan & healthy, this food is loaded with fiber, vitamins, and healthy fats.
- Great for holidays or weekday lunches.
Ingredient notes
- Brussels sprouts: Use 25 small sprouts (or about 4 cups shredded).
- Avocado: One ripe avocado, diced. Add it just before serving so it doesn’t brown.
- Pumpkin seeds: You can also use sunflower seeds or chopped walnuts.
- Lime
- Oil: Use avocado oil or a light olive oil. Avoid canola or corn oils for better flavor.
How to make it (with variations)
- Prep the Brussels sprouts: Rinse well and trim the ends. Use a mandoline or food processor to slice them as thinly as possible. Transfer to a large bowl.
- Make the dressing
- Toss & marinate
- Finish the salad: Just before serving, fold in the diced avocado and sprinkle with pumpkin seeds. Drizzle with more dressing to taste and toss gently.
Variations
- Add sweetness: Toss in dried cranberries, pomegranate arils, or sliced apple.
- Make it warm: Sauté or roast the shaved sprouts briefly for a warm salad.
- Change the citrus: Use lemon or orange juice instead of lime for a different flavor.
- Add protein: Include chickpeas, lentils, or grilled or crispy tofu.
Home Cook to Home Cook Tips
- Use a mandoline or food processor for even, thin slices. Hand-chopping works but takes longer.
- Choose similar-sized sprouts so they shred uniformly.
- Don’t over-dress; add half the dressing first and more as needed. You can always add, but you can’t take it away.
- Let it sit: Shaved Brussels sprouts get more tender and flavorful after marinating for a few minutes.
- Add avocado & seeds last to keep them from getting mushy or soggy.
Make-Ahead & Storage Tips
- Prep ahead: Shave the sprouts and make the dressing up to 2 days in advance. Store separately in the fridge.
- Marinating: The shaved sprouts can be tossed with dressing and kept refrigerated for up to a day; they actually improve in texture.
- Last-minute additions: Add avocado and seeds right before serving so they stay fresh.
- Leftovers: Store any dressed salad in an airtight container in the fridge. It will keep 1 day, though the avocado may brown. Freshen leftovers with extra lime juice and a handful of new seeds.
Brussels Sprouts Salad with a Lime Dressing
Equipment
Ingredients
- 25 Brussels collections more or less
- 1 avocado
- 1/4 cup pumpkin seeds pumpkin seeds
DRESSING
- 1/4 cup lime juice
- lime zest
- 1/2 cup avocado oil or olive oil
- 1/4 teaspoon salt
Instructions
- Slice the brussels sprouts as thin as you can and put them in a bowl. Use a mandoline or food processor like I do.
- In a small jar or bowl, mix the dressing ingredients.
- Add about half of the dressing to the tails and a pinch of salt. Mix very well and taste to see if it needs more seasoning or salt.
- Before serving, add the seeds and diced avocado.
Notes
- Look for a neutral-flavored oil to make the dressing but avoid canola or corn. They are not good for your health.
- Nothing happens to the little tails if you put the dressing on them ahead of time, in fact, they soften and are tastier.
- Just don’t add the avocado and seeds until you are about to serve.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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