Name: Recipe "Strawberry Brussels Sprouts Salad"
Prep time: 15 min
Total time: 15 min
Ingredients: 0.5 cup olive oil; 0.25 cup plain Greek yogurt; 2 tbsp fresh lemon juice; 1 tbsp white wine vinegar; 1 tbsp honey; 1 tbsp poppy seeds; kosher salt and freshly ground black pepper; 1 lb Brussels sprouts (ends trimmed); 1 lb strawberries (hulled and sliced); 1 large avocado (peeled, pitted, and chopped); 0.667 cup crumbled feta cheese or goat cheese (crumbled); 0.5 cup roughly chopped candied pecans (roughly chopped); 0.25 cup red onion (thinly sliced)

More recipes featuring gluten-free: Cranberry Orange Roasted Brussels Sprouts, Apple, Grape, and Candied Pecan Salad with Maple-Mustard Dressing, and Greek Chickpea Salad.

Why This Strawberry Brussels Sprouts Salad Belongs on Your Table

I already love my classic shaved Brussels sprouts salad, but this strawberry version takes it to a new level for spring and summer. The sweet berries, creamy avocado, tangy feta, and crunchy candied pecans all come together with a simple poppyseed dressing that’s bright and creamy. It’s one of those salads that’s easy enough for a weeknight lunch but pretty enough for a potluck or picnic. Every time I bring it to a gathering, people ask for the recipe.

3 Reasons You’ll Love This Strawberry Brussels Sprouts Salad

No cooking required. You just shave the Brussels sprouts, slice the strawberries, and whisk together the dressing. Dinner comes together in 15 minutes.
Bold flavor contrasts. The peppery raw sprouts, juicy strawberries, creamy avocado, salty feta, and sweet candied pecans create a salad that never gets boring.
A dressing that doubles as a secret weapon. The poppyseed dressing is tangy from lemon and vinegar, subtly sweet from honey, and creamy from Greek yogurt, it works on almost any green salad.

Key Ingredients for Strawberry Brussels Sprouts Salad

Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. Avoid any with yellowing or loose leaves. Shave them just before serving for maximum crunch.
Strawberries: Choose berries that are fully red and fragrant but still firm, overripe ones will get mushy in the salad.
Avocado: Pick one that yields slightly to gentle pressure. If it’s too soft, it will break apart when you toss the salad.

Kitchen Tools for Strawberry Brussels Sprouts Salad

Food processor with slicing disc (or mandoline or chef’s knife)
Large mixing bowl
Small bowl or blender for dressing
Measuring spoons and cups

Tips for Making the Best Strawberry Brussels Sprouts Salad

To shave Brussels sprouts quickly, use a food processor fitted with the slicing disc. Pulse until all sprouts are thinly sliced, this takes about 10 seconds. If you don’t have a food processor, a mandoline or sharp knife works, but take care to get even slices so the texture is consistent. The dressing can be made a few days in advance; just shake or whisk before using. For the creamiest dressing, blend everything in a blender instead of whisking, it emulsifies the yogurt and oil perfectly.

Strawberry Brussels Sprouts Salad Variations to Try

If you want to change up the cheese, crumbled goat cheese works wonderfully in place of feta. For a nut-free version, swap the candied pecans with roasted sunflower seeds or pumpkin seeds. To add protein and make it a main dish, top with grilled chicken strips or sliced steak. And if you need a vegan option, use a dairy-free plain yogurt and omit the cheese, the salad will still be delicious.

What to Serve with Strawberry Brussels Sprouts Salad

This salad makes a complete light meal on its own, but it also pairs beautifully with grilled chicken, salmon, or shrimp. For a heartier dinner, serve it alongside a crusty baguette or a simple pasta like lemon spaghetti. It’s also a great side for burgers or pulled pork sandwiches at a summer cookout.

How to Store Leftover Strawberry Brussels Sprouts Salad

This salad is best eaten right after it’s dressed, but if you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep for 1 to 2 days, the avocado may brown slightly, but a drizzle of extra lemon juice can help slow that down. The poppyseed dressing stays good for up to a week, so make extra while you’re at it.

Strawberry Brussels Sprouts Salad FAQs

Can I make this Strawberry Brussels Sprouts Salad ahead of time?

You can prep the ingredients a day ahead: shave the Brussels sprouts, slice the strawberries, and make the dressing. Store each separately in the fridge. Toss everything together just before serving to keep the avocado from browning and the pecans crunchy.

Can I use bottled poppyseed dressing instead of homemade?

Yes, you can, but the homemade dressing is so quick and has a fresher, brighter flavor thanks to the lemon juice and yogurt. If you use bottled, look for one with a creamy base and adjust the amount to your taste.

How do I keep the avocado from turning brown?

Toss the chopped avocado with a little of the lemon-based dressing before adding it to the salad. The acid in the dressing slows down oxidation. Also, serve the salad immediately after tossing.

Can I use frozen strawberries?

Fresh strawberries are best because frozen berries release too much liquid and turn mushy. If you only have frozen, thaw them and pat dry, but the texture won’t be as good.

Recipe

Strawberry Brussels Sprouts Salad

Strawberry Brussels Sprouts Salad-shaved Brussels sprouts salad with strawberries, avocado, candied pecans, feta, red onion, and a simple poppyseed dressing! The perfect salad for spring and summer!

easyVegetarian

15 min

Prep Time

15 min

Total Time

Servings

Lunch

Course

American

Cuisine

474 kcal

Calories

Ingredients

Servings

dressing

0.5 cup olive oil
0.25 cup plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp white wine vinegar

1 tbsp honey
1 tbsp poppy seeds
kosher salt and freshly ground black pepper

salad

1 lb Brussels sprouts, ends trimmed
1 lb strawberries, hulled and sliced
1 large avocado, peeled, pitted, and chopped

0.667 cup crumbled feta cheese or goat cheese, crumbled
0.5 cup roughly chopped candied pecans, roughly chopped
0.25 cup red onion, thinly sliced

Instructions

1
First, make the poppy seed dressing. In a small bowl, combine the olive oil, Greek yogurt, lemon juice, vinegar, honey, and poppy seeds. Whisk until smooth. Season with salt and pepper. Alternatively, you can make the dressing in the blender. Set aside.
2
Next, shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don't have a food processor.

3
Place the shredded Brussels sprouts in a large bowl. Add the sliced strawberries, avocado, cheese, candied pecans, and red onion. Drizzle the salad with desired amount of dressing and toss well. Serve immediately.

Nutrition (per serving)

474kcal

Calorie breakdown

Protein11%54 kcal

Fat59%290 kcal

Carbohydrates30%144 kcal

How this was calculated — 12 of 13 ingredients matched

olive oilOil, corn, peanut, and olive1061 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk58 kcal

fresh lemon juiceLemon juice, raw7 kcal

white wine vinegarVinegar, cider3 kcal

honeyHoney roll sausage, beef27 kcal

poppy seedsSpices, poppy seed79 kcal

kosher salt and freshly ground black pepperPepper, banana, raw0 kcal

Brussels sproutsBrussels sprouts, raw195 kcal

strawberriesBeverages, Strawberry-flavor beverage mix, powder, prepared with whole milk399 kcal

crumbled feta cheese or goat cheeseCheese, caraway602 kcal

roughly chopped candied pecansCandied fruit386 kcal

red onionOnions, red, raw26 kcal

Serving size ≈ 251 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, glutenFree, No-Cook, spring, summer, vegetarian

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