Avocado Salad with Brussels Sprouts, Apple, Cashew, and Quick Ranch Dressing
Chef Erling Wu-Bower. Photo by Jeff Marini.
Shaved raw Brussels sprouts are a surprisingly sweet and crunchy addition to this hearty salad from chef Erling Wu-Bower, chef-owner of Pacific Standard Time in Chicago. While the ingredients are readily available, the chef-smart assembly is anything but run of the mill: Sliced and seasoned avocado are the creamy foundational layer on which the rest of the salad is assembled. Comforting ranch dressing brings the whole dish home.
How to Make It
Vinaigrette
1
Put the mayonnaise, vinegar, honey, olive oil, half the lemon juice, salt, and pepper into a medium bowl and whisk together.
Salad
2
Slice the avocado into 1/2" slices and spread evenly on a plate. Season with lemon, salt and pepper.
3
Mix the Brussels sprouts, apples, and cashews in a bowl and dress with the quick ranch. Add lemon juice, salt, and pepper to taste.
4
Evenly distribute the salad over the avocado. Serve immediately.
Ingredients
3 tbsp mayonnaise
1 tbsp white balsamic vinegar
1 tsp honey
1 tbsp extra virgin olive oil
juice of 1 lemon, divided
2 ripe avocados
6 large Brussels sprouts, shaved as thinly as possible
2 Honeycrisp apples, sliced
½ cup toasted salted cashews
Salt and pepper to taste
Directions
Vinaigrette
1
Put the mayonnaise, vinegar, honey, olive oil, half the lemon juice, salt, and pepper into a medium bowl and whisk together.
Salad
2
Slice the avocado into 1/2" slices and spread evenly on a plate. Season with lemon, salt and pepper.
3
Mix the Brussels sprouts, apples, and cashews in a bowl and dress with the quick ranch. Add lemon juice, salt, and pepper to taste.
4
Evenly distribute the salad over the avocado. Serve immediately.
