This is SO yummy! It tastes even better after it sits about 20-30 minutes tossed with the salad dressing.
1 pound of Brussel sprouts, ends removed and sliced super thin (I used a food processor with the slicer attachment)
1/3 cup sweetened cranberries
1/3 cup Marcona almonds (these are softer and wider almonds-- I found them close to the olive bar at Whole Foods)
1/3 cup finely grated Manchego cheese (from raw sheep's milk)-- it's a hard cheese
Salad Dressing Ingredients:
1 orange, juiced
1 lemon, juiced
1/4 cup avocado oil
2 Tablespoons extra virgin olive oil
1 Tablespoon raw honey
1/4 teaspoon salt
Place thinly sliced Brussel sprouts in a large bowl and add the cranberries and almonds. Lots of flexibility-- see below:
Note: You can use another fruit if you prefer and it doesn't even need to be dried - for example, you can consider fresh apple or pear.
Note: You can use sliced almonds or slivered almonds instead. You can choose a different nut or you can omit nuts altogether.
Add the Manchego cheese.
Add all salad dressing ingredients in a mason jar or something similar with a lid. Shake it up well and pour over salad.
Gently toss together.