My apologies for the lack of posts these last few weeks, I have been preoccupied with moving and everyone knows how stressful that can be. I cannot wait to show everyone the before and after pics of the new place. Okay, enough about moving, let’s talk food!
Summer has officially arrived in Chicago and I can’t think of anything easier to make than a fresh bowl of salad. The following recipe was inspired by the lack of food in my fridge after completing the aforementioned move. I kid you not, the only groceries I had were a papaya, parmesan cheese, brussel sprouts and an avocado. As a result, I was inspired to create a fresh papaya brussel sprout salad dressed with my favorite homemade Italian dressing. This recipe is easy to create and perfect for the work week with it’s quick prep time. Happy eating!
Prep Time: 15 minutes
Cook Time: 10 minutes
4 cups of fresh Brussel Sprouts
Fresh Parmesan Cheese (pre-grated is fine)
Sweet Italian Dressing Ingredients
1 cup red wine vinegar
1 cup olive oil
3 teaspoons honey
3 cloves of garlic (smashed and chopped)
2 teaspoon Italian seasoning
- To prepare the dressing: place the vinegar, honey, Italian seasoning, garlic and a pinch of salt and pepper into your blender. While blending, slowly drizzle the olive oil into the blender until the dressing is thoroughly mixed.
Remove the skin of the papaya and cut the papaya into thin slices. Set the papaya slices aside.
Remove the exterior shell of the avocado and cut the avocado into thin slices. Set the avocado slices aside.
Drain the brussel sprouts in cold water for 5 minutes. Cut off the ends of the brussels sprouts and remove all damaged leaves. Grab a sharp knife and slice the sprouts as thinly as possible. Discard ends and any large pieces.
Place the papaya and shaved sprouts in a large bowl.
Add the dressing and mix together until the salad is well coated. Taste and adjust the seasoning. Set aside and let it sit for at least 10 minutes.
Top it with with avocado slices and a sprinkle of the grated parmesan cheese.
*Remember to shave the brussel sprouts, no slicing. The key to avoiding the bitter taste of brussel sprouts is to slice them as thinly as possible.