I snickered to myself when watching the premiere episode of Beat Bobby Flay on the Food Network last week. Bobby mocked one of his competitors when she whipped out brussels sprouts, moaning about how "everyone" is doing brussels and he's so over it.
Perhaps there has been a surge of brussels dishes of late, but I don't care if they aren't the hot veggie anymore. During my childhood my mother definitely prepared them when they were anything but trendy, and I'll continue doing so myself.
I love picking up the bagged shaved brussels at Trader Joe's, because they make preparing a slaw a complete snap. This was quick enough to make for lunch and yielded plenty to have on hand throughout the week.
While I liked the contrast of the creamy avocado and zippy sausage, you can certainly alter the added protein and other components. I used some raisins but if I'd had dried cranberries I probably would have opted for that route.
Paleo Brussels Sprouts Slaw with Avocado & Andouille
1 package andouille links (mine was 14 oz.), cut into small pieces
1 10 oz. bag shaved brussels sprouts
salt, pepper & garlic powder to taste
1 ripe avocado, cubed
juice of one lemon
small handful of sliced almonds
2-3 tbs. dried cranberries or raisins
1 tbs. Dijon mustard
1-2 tbs. olive oil
1/2 tbs. apple cider vinegar
Heat a large skillet over medium heat. Add a little olive oil and cook sausage until starting to brown. Remove to a large bowl.
If your sausage didn't leave any fat behind, add another tbs. of olive oil. Add sprouts and season generously with salt, pepper and garlic. Cook until they are soft and starting to brown. Add to bowl with sausage.
Squeeze half of lemon onto cut avocado and put the remaining juice in a small bowl. Add mustard, olive oil and apple cider vinegar. Stir with a whisk.
Drizzle dressing over sausage and sprouts and toss to combine. Stir in almonds and cranberries or raisins. Gently fold in avocado cubes.
Taste for seasoning and add a little more pepper, if desired.