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Brussel Sprout Salad


  • 2 Tbsp White balsamic vinegar
  • 2 Tbsp Fresh lemon juice
  • 3 Tbsp Avocado oil
  • Pinch of Cracked Black Pepper
  • 100g Prosciutto, diced
  • 500g Brussel Sprouts
  • 3 Tbsp Dried Cranberries
  • 1/4 Cup slivered Almonds, toasted
  • 1/3 Cup Finely Grated Padano or Parmesan Cheese
  • 1/4 Cup Fresh Continental Parsley Leaves Shredded


  • Place the vinegar, lemon juice, avocado oil, and pepper into a small bowl and whisk together.
  • Trim base and peel outer leaves from Brussel sprouts. Thinly slice and place in a large bowl.
  • Stir through cheese, cranberries, almonds, parsley, and prosciutto into the sliced Brussel sprouts.
  • Pour dressing over the salad and toss to combine. Serve.


I like to make my salad 1-2 hours prior to serving. I prepare the salad dressing and let it rest in the fridge. The sprouts soak in the dressing and the longer you leave it the more delicious it becomes.