My Week In Food

monday:  homemade spicy kadai chicken

tuesday: oatmeal with chopped apples, walnuts and grapes

wednesday: tortilla soup 

thursday: mushroom goat cheese omelette with sliced tomatoes and avocado, and sausages and biscuit on the side

friday: shrimp fajitas from el paso restaurant

#347: Lemony Brussels Sprouts Salad with Pecans and Goat Cheese

So, there's rain outside and this whole week has been pretty dreary, but, to me, it still feels like spring is here!! And with it comes the influx of salad recipes (though, lets be real, I can have a good salad all-year round).  This salad is made with shaved brussel sprouts, that are softened with a nice basic lemon vinaigrette, and topped with chopped celery and pecans for extra crunch, and creamy soft goat cheese.

Lemony Brussels Sprouts Salad with Pecans and Goat Cheese

Ingredients

Juice of 1 lemon

2 oz chopped pecans

2 10 oz bags of shaved brussels sprouts

1/2 cup olive oil

salt + pepper

1 tablespoon maple syrup 

1 avocado, chopped
goat cheese  

Directions

1. Rinse and drain your shaved brussels sprouts in a colander.  Set aside. 
2. Prepare a quick lemon dressing, by whisking together the lemon juice, maple syrup (or agave or honey), salt + pepper and olive oil in a small bowl.  Set aside.  
3. In a medium sized bowl add the cleaned brussels sprouts.  Add the dressing and mix thoroughly.  
4. Add in chopped pecans and avocado.  Toss gently. 
5. Top with crumbled goat cheese and serve.  

My Week In Food

monday:  steak salad with guacamole, shredded carrot and black beans 

 tuesday: blueberry ted's tart, devil's food cake donut with toasted coconut and a yummy marshamallow fluff from ted's bulletin

wednesday:  the crispiest baked chicken with a delicious pesto sauced poured over

thursday: smoked salmon on flax toast with chia seed cream cheese and cucumbers

friday:  buffalo pork ribs with cucumber ribbons and bleu cheese sauce from the green pig bistro