We can all agree that the main reason brussels sprouts have surged in popularity is that we figured out that if you fry them or add bacon they taste way better. Steamed brussels sprouts are the worst. And I never would have thought I'd like them raw but this salad has become one of my favorites that is in my regular rotation. As with most salads, improvisation is encouraged based on what you have in the fridge and personal preference. Adapted from Food52.
1 bag shaved brussels sprouts (if you are an over achiever and want to shred them yourself, it is about 3 cups)
1/2 cup very thinly sliced red onion
1/3 cup almonds, sliced and toasted
1/3 cup grated pecorino
1/2 cup lemon juice
1 tsp honey
1 tbsp dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Soak the red onion in cold water for about 15 minutes or however long it takes you to assemble everything else. Juice your lemon (you may need 2 depending on size and juiciness) into a jar or bowl. Add honey and mustard in same bowl. Whisk in the olive oil and season with salt and pepper. Combine brussels sprouts, almonds (any nut will do!), avocado, red onion and the pecorino. Shake up or whisk the dressing one more time before drizzling over the salad and serve immediately.