For the Salad:

  • 1 ¼ lb. Brussels sprouts, shredded
  • 1 medium shallot, thinly sliced (about ¼ cup; may substitute red onion)
  • 5-6 strips no sugar turkey bacon, crisp-cooked and chopped
  • 3 dates
  • ⅓ cup pecans chopped

For the Dressing:

  • 1 medium lemon, zested and juiced
  • ½ small orange, juiced
  • 1 date
  • 1 garlic clove, peeled
  • 2/3 cup avocado oil (may substitute olive oil) 
  • ½ tsp. salt
  • ½ tsp. dried thyme (or ¾ – 1 tsp. fresh thyme)


  1. To make the dressing, combine all ingredients (lemon juice through thyme) in a blender container. Blend until emulsified and smooth. Set aside or refrigerate until ready to use.
  2. Place shredded Brussels sprouts in a large bowl.
  3. Add shallots, turkey bacon and chopped dates. Toss to combine, using your fingers to separate the dates if they’ve clumped together.
  4. Pour dressing over salad and toss.
  5. Add pecans just before serving and toss well to combine.

Modified from The Real Food RDS

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