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Best Summer Salad Recipe

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3.9 from 13 reviews

This Best Summer Salad is a refreshing and vibrant dish featuring shaved Brussels sprouts, crisp apples, tangy cranberries, and a delightful blend of candied nuts and creamy avocado. Tossed in a sweet and tangy maple-Dijon vinaigrette and topped with plenty of grated Parmesan cheese, it’s a perfect light and nutritious salad that comes together quickly, making it ideal for warm weather meals or as a crowd-pleasing side dish.

  • Total Time: 10 minutes
  • Yield: 6 servings

Ingredients

Salad

  • 5-6 cups Brussels sprouts, shaved
  • 1 apple, thinly sliced
  • 1 shallot, minced
  • 1/3 cup dried cranberries
  • 1/2 cup candied walnuts and pistachios, combined
  • 1 avocado, thinly sliced
  • 1 1/2 cups grated Parmesan cheese

Dressing

  • 1 teaspoon Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Brussels sprouts: Use a mandoline, food processor with slicing blade, or a sharp knife to thinly slice the Brussels sprouts into ribbons. Thin slices ensure an ideal chew and make the salad easier to digest.
  2. Prep fruits and nuts: Thinly slice the apple and avocado, mince the shallot, toast the candied walnuts and pistachios if desired, and measure out the cranberries.
  3. Make the dressing: In a mason jar or bowl, combine Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper. Screw the lid on tightly and shake vigorously or whisk until the dressing is smooth and emulsified.
  4. Assemble the salad: In a large bowl, combine the shaved Brussels sprouts, apple slices, cranberries, and minced shallots. Pour the dressing evenly over the salad and toss gently until everything is evenly coated.
  5. Add nuts and avocado: Layer the candied walnuts and pistachios over the dressed salad to keep them crunchy, then add the thin slices of avocado on top.
  6. Finish with cheese and chill: Generously grate Parmesan cheese over the salad. Let the salad chill in the refrigerator for about 20 minutes to allow the flavors to meld before serving.

Notes

  • Use a mandoline or food processor for even, thin slicing of Brussels sprouts.
  • To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
  • For a nuttier flavor, try using a blend of candied walnuts and pistachios as suggested.
  • If you prefer less sharpness, reduce the amount of shallot or substitute with mild red onion.
  • This salad can be made a few hours ahead for convenient meal prep.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/best-summer-salad-recipe/