Chop the Brussels sprouts* into very small pieces and put them in a bowl. Add the kale (also in small pieces), diced avocado, chopped walnuts, cranberries, thinly sliced apple (with peel), and the Parmesan cheese.
Brussels sprout salad with apple dressing
- 250 g Brussels sprouts
- 100 g kale
- 1 avocado
- 1 medium green apple
- 80 g walnuts
- 100 g Parmesan cheese sliced thinly
- 80 g dried cranberries
For the Vinaigrette:
- 60 ml Borges extra-virgin olive oil
- 30 ml Borges apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Salt and pepper
Step by step
In a bowl, combine the extra-virgin olive oil with the apple cider vinegar, lemon juice, honey, salt and pepper. Season to taste.
Pour the vinaigrette over the salad.
*If the raw Brussels sprouts are too bitter, blanch them for a few minutes or sauté them in a pan with some extra-virgin olive oil and then let them cool.