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Avocado Salad with Brussels Sprouts, Apple, Cashew, and Quick Ranch Dressing

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.

Erling Headshot _ Jeff Marini




Chef Erling Wu-Bower. Photo by Jeff Marini.
 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
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.