Vegan Shaved Brussels Salad with Citrus and Olives
Hello & Happy Tuesday!!
If there is one item I could throw in countless dishes, it’s olives! You can throw them in everything from salads to dips, top sandwiches with them and more. One of my personal favorite approaches with olives is to combine the element of salty with sweet. I feel this approach always garners my attention in dishes and makes me want more! Needless to say, when exploring an olive concept, my thoughts went to doing an olive and orange salad. Given the fall season is slowly approaching I wanted to capture the season and chose shaved brussels as the greens and toasted pecans. The final result? So good!
If you’re looking to elevate countless dishes, Mezzetta always makes it betta! From olives to peppers and more, they are my go to brand. Another bonus about olives in addition to packing flavor, is the shelf life! They will outlive just about anything in your fridge making them essential in the realm of cooking. #MezzettaMakesItBetta
What’s great about this salad, is everything! It’s quick, easy, filling, affordable, nutrient packed, vibrant, tailored to the fall, has multiple textures, is sweet, savory, you can pair with any protein you like or skip it all together, can easily be made in bulk, and perfect for entertaining!
If you’re searching for staple salads, this is it! You have to try this Shaved Brussels Salad with a citrus champagne vinaigrette!!
Eat Drink Shrink
15 minPrep Time
15 minTotal Time
- 4 cups arugula
- 2 cups shaved brussels sprouts
- 1/3 cup shaved funnel
- 1 orange, peeled, choppd
- 1/2 cup Mezzetta Kalamata Olives, halved
- 1/2 avocado, cubed
- 1/3 cup toasted pecans
- 1/4 cup thinly sliced shallots or red onion (optional)
- 2 tbsp olive oil
- 2 tbsp champagne vinegar
- 1 tsp minced shallots
- 1/2 orange, squeezed
- Salt + Pepper as needed
- 1 tbsp agave
- Wash and prep all of the ingredients
- Throw together in a large bowl
- Dressing: combine in a shallow dish, pour over top.