Raw Brussels Sprout and Broccoli Salad with Toasted Walnuts is the perfect go-to salad recipe for your next summer meal. Easy, quick, and so healthy!
Sunshine, Fireworks, and Water! That is what has filled my days lately and it is wonderful! I don’t remember the last summer I spent so much time outside. It was likely college. I mean I actually have somewhat of a tan! Whoohoo!
All of this outside business brings out my healthy eating vibes. Grilled foods, yummy salads, and a lot of peach tea at my fingertips. And um, speaking of salads I am totally loving this raw brussels sprout and broccoli salad. It features toasted walnuts, avocado, and a lemon dressing. It is so fresh tasting and a perfect summer salad. You could say it’s summer in a bowl!
One of the things I love about this salad is how great it pairs with any entree. Grilling burgers, cooking fish, having a potluck? This salad is gonna be perfect. It does taste best right after it’s prepared and should be eaten within 24 hours for best results. If it is necessary to make ahead of time, wait to add the avocado until right before it is served. I used the OXO grate and slicer set to thinly slice the brussels sprouts as shown in the photo below.
This is a simple yet great tasting salad. And there is something to be said about eating and living simply. And I am talking about simple in an interesting way not a boring way. I guess it’s all about perspective but lately I have been working on appreciating the simple things. A few highlights from the past week include the trip to my parents’ cabin along the Platte and getting a relaxing ride on the neighbor’s airboat. Now that’s a boat ride when you are gliding over an inch of water followed by a quick uey to stop the boat. 😳
Another highlight was our decision to start a weekly road trip every Saturday in July as a mini adventure for our kids. The first stop was Lexington to check out the motocross track with a stop in Elm Creek on the way home to eat at Stuck’s Last Call. Food was fantastic and totally hit the spot after several hours in the hot sun. Oh, and the service was so great! Great people in that place and town!
Highlight #3 might sound a little weird but I was awoke by my little Reese as usual and her saying “Mommy, time to get up. Look it’s day.” So up I got, changed quickly, and we headed out for a morning walk the morning of the 4th with her in the wagon. The morning was perfect with a light breeze, temperature still bearable, and Reese was all smiles when I stopped for her to pick wildflowers along the side of the road.
Okay, there’s just one more 😁 👉 so for the 4th we went to Pat’s parents’ house and to get the kids outside and running around my sister-in-law Angela and I took them to a playground. We played, sweat, played some more and found ourselves chasing after the kids all the way home because they thought it would be fun to run in the 90 degree weather. 🤔
Simple but interesting. Just like this salad!
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- ½ pound Brussels sprouts
- ½ head broccoli
- 1 avocado, peeled, seeded and cut into cubes
- ¼ cup Parmesan cheese
- 1 lemon
- 1½ tablespoons olive oil
- ½ teaspoon coarse salt
- ⅛ teaspoon black pepper
- ½ cup toasted walnuts
- ½ cup walnuts, chopped
- 1 tablespoon butter
- Melt butter in large frying pan on medium low heat. Add walnuts and spread out into a single layer remembering to stir frequently.
- Toast 5-8 minutes or until walnuts begin to brown.
- Remove from heat and set aside.
- Thinly slice the brussels sprouts and cut broccoli into bite-size florets and add to a medium bowl. Add walnuts and cheese.
- In a small bowl, add zest of 1 lemon and juice the lemon. Add olive oil, salt, and pepper. Stir and pour over salad. Mix well.
- Chill for 20 minutes.
- Add avocado just before serving.
A Few Favs From the Last Couple Days