Brussels Sprouts Salad with Avocado and Pistachios

I originally published this recipe in May of 2014. I can honestly say I have never made it again until now. It’s a little hidden gem hiding in the TAB archives and I’m excited to bring it back to life. The recipe has been slightly updated along with the photos and post.

An excerpt from the original post 5/16/14:

Cooking for my parents is one of my favorite things to do! The one night I was gone this week I think my parents went into panic mode and didn't know what to do without me cooking dinner. They had to resort to take-out when their "personal chef" was gone.

Mom, Dad, looks like 2014 is looking a little like 2020 during quarantine. Would you agree? At this time in May ‘14 I had just finished my junior year of college and was home for a couple of weeks before moving to Washington D.C. for my summer internship with Scout. My parents had just moved into a new house and I was obsessed with cooking in their kitchen. Little has changed, their kitchen is still my favorite place to cook.

How cool that recipes can instantly take you back to a certain time of life. Since I obsessively take photos of almost everything that goes into my mouth, I probably remember meals more than others. But I’m sure some of you can agree that a certain recipe can instantly have you travel back in time.

Brussels Sprouts Salad with Avocado and Pistachios
serves 2 as an entree salad, and 4-5 as a side

Ingredients:
3 tbsp. olive oil
1 lb. brussels sprouts
1 small red onion or ½ of one large onion, thinly sliced
½ cup unsalted pistachios, shelled and coarsely chopped
1 avocado, cubed
¼ cup roughly chopped cilantro
juice of one lime
salt and pepper

Directions:
Trim the ends off the Brussels sprouts and thinly slice, so they look shaved. Cut the ends off of red onion and thinly slice into rings. Heat the olive oil in a non-stick pan over medium heat. Add the Brussels sprouts and onion to the pan. Season with salt and pepper and sauté for 4-5 minutes until both are tender.

Stir in the pistachios and lime juice, and cook for 2 more minutes until the Brussels are lightly browned, the onions are starting to cook down and all the flavors are combined. Remove from heat and gently stir in the avocado and cilantro. Serve warm!