Vegan Shaved Brussels Salad with Citrus and Olives

Posted by in Christmas, Cooking, Lunch/Dinner, Salads, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

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!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Vegan Shaved Brussels Salad with Citrus and Olives


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes

Ingredients

Scale

Salad:

  • 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)

Dressing:

  • 2 tbsp olive oil
  • 2 tbsp champagne vinegar
  • 1 tsp minced shallots
  • 1/2 orange, squeezed
  • Salt + Pepper as needed
  • 1 tbsp agave

Instructions

  1. Wash and prep all of the ingredients
  2. Throw together in a large bowl
  3. Dressing: combine in a shallow dish, pour over top.
  4. Serve
  • Category: Cake
  • Cuisine: dessert

Nutrition

  • Serving Size: 2-4

 

 

 

 

 

 

 

 

 

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