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Shredded Brussels Sprouts & Bacon Avocado Salad
Shredded Brussels Sprouts & Bacon Avocado Salad

Before you jump to Shredded Brussels Sprouts & Bacon Avocado Salad recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Most of us have been trained to believe that comfort foods are bad and are to be avoided. But if your comfort food is candy or junk food this is true. Other times, comfort foods can be very nourishing and good for us to consume. A number of foods honestly do improve your mood when you consume them. If you feel a little bit down and need a happiness pick me up, try some of these.

Eggs, you may be amazed to learn, are wonderful at battling depression. Just be sure that you do not toss the yolk. The egg yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, particularly the yolks, are full of B vitamins. B vitamins can really help you raise your mood. This is because they help in bettering the function of your neural transmitters, the components of your brain that control your mood. Try eating an egg and be happy!

Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got insight from reading it, now let’s go back to shredded brussels sprouts & bacon avocado salad recipe. You can cook shredded brussels sprouts & bacon avocado salad using 10 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Shredded Brussels Sprouts & Bacon Avocado Salad:
  1. Provide 1 Orange
  2. You need 1 lemon, or Lime
  3. Prepare 1 medium red onion
  4. You need 1/2 cup olive oil
  5. Get 1 salt & pepper to taste
  6. You need 1 large Avacado
  7. Take 6 slices of cooked bacon
  8. Use 1 cup slivered almonds, or chopped
  9. Take 4 dozen brussel sprouts shredded
  10. Use 1 cup grated Pecorino-Romano cheese
Instructions to make Shredded Brussels Sprouts & Bacon Avocado Salad:
  1. Cook then crumble the bacon. Squeeze the juice of the lemon, or line and orange into a large bowl with the red onion. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season well with salt and pepper. Refrigerate until ready to serve the salad.
  2. Using a mandoline, shave the brussel sprouts (do not include the stems) into thin slices to make a shredded/coleslaw texture. I always rinse and dry mine again after shaving them, just to be sure they were are totally clean. If not using almond slivers, then place whole almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. Chop, or slice avocado to your liking.
  3. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

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