Brussels Sprouts Salad with Avocado

2 Avocados, sliced into bites

1 small garlic clove, minced

1/2 C plain Greek yogurt (or whatever your preference. I only eat non cows milk)

1/2 C grated manchego cheese

1 Tbsp champagne vinegar

1/2 lemon, juiced

2 tsp Dijon mustard

pink of pink Himalayan salt

pinch of black pepper

3 Tbsp olive oil

1 bunch Brussels Sprouts, ends trimmed and shaved

Combine 1/4 of the avocado, plus the garlic, yogurt, cheese, vinegar, lemon juice, mustard, salt and pepper in a high powered blender for about 10-15 seconds. Turn to low and slowly pour in olive oil until smooth.

In a large bowl, mix Brussels Sprouts and remaining avocado until combined. I like to use a champagne vinegar dressing but Caesar dressing works great, as well!

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