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Brussels Sprouts Salad with Bacon and Crispy Shallots

Shredded Brussels Sprouts with pan-fried bacon, and shallots come together to make one tasty low-carb salad perfect as a side, or its own meal!
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 261kcal

Ingredients

  • 1 lemon
  • 1 orange
  • 2 large shallots - sliced
  • ½ cup avocado oil - or olive oil
  • salt and pepper - to taste
  • 6 slices cooked bacon - crumbled
  • 4 dozen brussel sprouts
  • 1 cup pecans - chopped
  • 1 cup grated Pecorino-Romano cheese

Instructions

  • Prepare bacon in a skillet to package directions. Remove from heat, and crumble bacon. Set aside.
  • Reheat bacon fat drippings, and add sliced shallots. Fry for 2-3 minutes, until shallots are crisp. Transfer fried shallot to a paper towel lined plate, to absorb excess grease.
  • To a medium bowl, or mason jar, squeeze the juice of the lemon and orange. Pour the oil in, whisking to form an emulsion (it should appear more creamy and less transparent. Alternatively, you can blend all dressing ingredients together as well). Season generously with salt and pepper. Refrigerate until ready to use (this can be made ahead of time).
  • Shave the brussel sprouts, into thin slices to make a shredded/slaw texture. I used the shredding attachment on my food processor.
  • Add ¾ of the pecans, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss salad with citrus dressing, and sprinkle with remaining pecans, cheese, crispy shallots, and bacon over the top. If needed, add a few more tablespoons of avocado, or olive oil and toss.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 8g | Protein: 7g | Fat: 20g | Fiber: 3g
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