Brussels Sprout Salad with lemon pepper vinaigrette

brussels sprout saladI’ll be honest, I’ve never really thought of eating Brussels sprouts raw.  I love them roasted in the oven, so sweet and yummy.  But as I was walking through the produce section at one of my favorite markets (Trader Joes) I came across a bag of finely shredded Brussels sprouts and it made me think about a Brussels sprout salad!  Well, it worked and since the Brussels sprout is in the cabbage family, the raw version of it is crunchy and tasty and really takes on the flavor of the dressing you toss it with.  The colors in this salad are just beautiful and the smooth and creamy texture of the avocado is a nice contrast to the crunchy texture of the Brussels sprouts.  The cranberries add some sweetness.  I’ve paired it here with a simple lemon vinaigrette which allows you to taste all of the ingredients without covering them up.

Brussels Sprout Salad with lemon pepper vinaigrette
Prep time
Total time
Recipe type: Brussels Sprout Salad
Cuisine: Salad, vegetarian side
Serves: 4
  • 4 cups thinly sliced Brussels sprouts - trim off the hard ends and remove any brown or yellowish outer layers
  • 2 avocados  - cut into a large sized dice
  • ⅓ cup dried cranberries
  • 2 teaspoon lemon zest
  • ¼ cup fresh squeezed lemon juice
  • 2 teaspoons lemon pepper seasoning blend
  • 1 clove garlic, grated on the microplane
  • ½ teaspoon salt
  • ½ cup olive oil
  1. Toss the Brussels sprouts, cranberries and avocados in a bowl.
  2. Place lemon juice, lemon zest, lemon pepper, garlic, salt, pepper and olive oil in a small Mason jar with a tight fitting lid and shake until well blended.
  3. Serve the salad tossed with the dressing or serve the dressing on the side.

A Rockstar Fish Dish


Okay, this fish is the easiest meal I’ve ever made.  It is truly my go-to dish as it’s absolutely delicious and completely foolproof!  It turns out moist and perfect every time and I’ve never met anyone that doesn’t rave about it.  Well, if that doesn’t sound like I’m bragging I don’t know what does!  But, as you know, it’s not bragging if it’s true.


  • Approximately 2 pounds of Cod (1 large or 2 smaller pieces)
  • Olive oil
  • Juice of 1 lemon
  • Lemon pepper
  • Kosher salt
  • Dill weed (dried)


Preheat oven to 400 degrees.  Drizzle some olive oil in a large baking dish (I use a 9×13 inch glass dish).  Place the fish in the dish and drizzle some olive oil over the top, rubbing it into the fish with your fingers.  Squeeze the juice of 1 lemon over the fish.  Sprinkle with Kosher salt, lemon pepper and dill.  Cover the baking dish tightly with foil.  Bake for 20 minutes.


I don’t have exact measurements for the spices as I just liberally sprinkle them over the fish.

Another method I have used is to cover the bottom of the baking dish with sliced lemon wheels and to bake the fish on top of them.


I save the broth that’s left in the bottom of the baking dish after cooking as it’s wonderful and flavorful, not fishy at all.  I add it into the liquid when making cous cous, rice or quinoa to infuse flavor.

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