After a long holiday week of delicious food and drink, a change of pace to recoup is in order. Detox Brussels Sprouts Spinach Salad can help.
Shredded brussels sprouts and baby spinach tossed with edamame, dried cranberries, toasted almonds, and just a touch of bacon.
We all do it, every year…..we swear we will only eat a little bit of everything. Instead we eat a lot….of everything, then regret it the next day….or the day after that (leftovers). In fact the average American consumes around 3,000 calories on Thanksgiving…..yikes…..kinda smacks ya in the face doesn’t it!!
Treat your calorie – carb over loaded body to something a bit lighter and packed with nutrition…… Detox Brussels Sprouts Spinach Salad.
Researching this dish, I discovered that in the world of veggies, brussels sprouts have a higher amount of protein than their other green counterparts, and are higher in Vitamin C & K. Bonus…. in this dish they are raw which helps them retain all their nutrients.
I don’t think I need to talk about how great spinach is for you……..Popeye…..just saying. But if you need a bit more convincing ….minerals, vitamins, green leafy,and over all great for you!!
Edamame…say what? I know I didn’t know what it was a while ago either. Edamame is a whole, immature soybean,and kinda reminds me of a lima bean….but it tastes way better ( sorry not a lima bean fan ). They are eaten whole (the pods are not edible). Popular in Asian countries… where it’s a snack.
Tasty, nutritious ( do you see a theme here? ), low in calories, and high in protein… edamame can be added to salads, or eaten as a snack. Give them a try.
Toasted almonds add a nice crunch, are low in saturated fats, and are a great source of fiber. Just remember moderation as they are high in calories.
Another in moderation addition to this or any salad is dried fruit, in this case cranberries. Low in fat, calories, and good source of fiber, dried fruit can have added sugar, so check the label. I chose a low sugar version for this recipe.
About the bacon……not healthy, not low in fat or calories, but with just two slices it adds the flavor that only bacon can.
All salads need a nice complimentary dressing, and the dressing for this salad is perfect. Not too heavy, just enough flavor to enhance all those nutritious salad components.
A basic vinaigrette with apple cider and apple cider vinegar, a touch of mustard, garlic, shallot, and my new “go too” oil ….avocado oil.
Avocado oil is everything you should look for in oil. It is multi- use, works in a dressing and with a high smoke point it is great for sautéing or frying. It’s made from the pulp surrounding the pit unlike other oils whose oil comes from the seed. Opt for an organic, extra virgin, unrefined,and cold pressed oil.
This whole salad took about 20 minutes, including cooking the bacon, and was just as delicious…..maybe even more so the next day. It held very well even with the dressing on the salad. Makes a great take along lunch.
Undo some of the ravages of Holiday overload and lighten up with Detox Brussels Sprouts Spinach Salad.
- 2 slices of bacon, diced
- 12 ounces brussels sprouts, shredded
- 1 cup thinly sliced baby spinach
- 1 cup frozen edamame, thawed
- ½ cup dried cranberries
- ⅓ cup toasted sliced almonds
- 2 tablespoons apple cider
- 2 tablespoons apple cider vinegar
- ¼ cup + 2 tablespoons avocado oil
- ½ teaspoon stone ground mustard
- 1 small shallot, minced
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- Heat a small skillet to medium high heat. Add the diced bacon to the pan and sauté for 4-6 minutes until the bacon gets nice and crispy.
- Remove the bacon to a paper towel lined plate to drain.
- For the dressing: in a small jar with a screw lid place all ingredients screw on the lid tightly and shake until well blended. Set aside.
- In a large bowl add shredded brussels sprouts, spinach, edamame, cranberries, almonds, and bacon. Reserve a small amount of bacon and almonds for garnish if desired.
- Pour dressing over brussels sprouts mixture, toss and serve.