The smell of roasted turkey is in the air! With Thanksgiving coming in less than a week, the scramble of what to make on the side will soon be upon us. First of all, I am a mashed potatoes girl, through and through. Put a plate of turkey meat with a heaping
side main dish of fluffy, buttery mashed potatoes in front of me and you can be sure that I will polish it off. I am, and always will be a member of the clean plate club when it comes to mashed potatoes.
But for some people (maybe) it’s not ALL about the potatoes. So here’s a great seasonal side recipe that is sure to be a crowd pleaser this year. For my non-brussels sprout eaters out there just…trust me.
Brussels Sprouts Salad
30-ish brussels sprouts heads
3 – 4 tablespoons of olive olive
3 – 4 tablespoons of unsalted sunflower seeds
4 – 5 tablespoons of dried cranberries
2 large lemons
1 – 2 large, ripe avocados
salt & pepper to taste
1. Start by chopping/shaving your brussels sprouts heads. People claim you can use a mandolin to shave them quickly – don’t listen to them unless you are looking to also serve parts of your fingers in this dish. Just get a really sharp knife and hack them up into tiny bits. Better yet, buy the pre-chopped bag and save yourself some time and exasperation.
3. Add your chopped brussels sprouts to the bowl, mixing with the dressing so that the leaves are covered, but not soaked. If you feel you need more dressing at the end, simply add some more olive oil and lemon juice. The amount of coverage for this dish is really a matter of preference so I suggest taste testing at the end. Remember, you can always add more, not less!
4. Slice and dice the avocados and add to the salad. Ever wondered how to get the pit out of an avocado the easy way? Do it like a pro with this tutorial from The Kitchn.
*Depending on how many people attend your Thanksgiving you can make this recipe as is or double it for a larger crowd.
That’s it! This recipe is fairly quick and extremely easy to put together, with absolutely no cook time involved whatsoever! You can even make it early on Thanksgiving and pop it in the fridge until you’re ready to serve dinner. The lemon juice helps keep the avocados from turning brown and the brussels sprouts won’t wilt like lettuce does after soaking in dressing for a few hours.
I like this salad because it doesn’t really taste like brussels sprouts (not that I don’t love them, but for those of you who aren’t on the sprout train yet – this is a nice, earthy alternative to a regular salad). Brussels sprouts get a bad name because they are often over-cooked or undercooked and wind up tasting pretty bad. It’s incredibly easy to screw them up which is why this recipe is the greatest because you can’t cook them wrong. That’s my kind of recipe (served with a side of mashed potatoes, of course).
What’s your favorite Thanksgiving side dish? Are you a mashed potatoes lover like me?