Keto Charred Brussels Sprout Salad

This Keto Charred Brussels Sprout Salad is packed with flavor from pepitas, Queso Fresco, pickled red onions, and a creamy cilantro dressing!

We love a good salad and this Keto Charred Brussels Sprout Salad does not dissapoint! It's absolutely loaded with flavor, is great leftover, and goes perfectly with a variety of proteins but we especially love it with steak and salmon.

The toppings in this salad may just be the best part but who doesn't love charred Brussels sprouts? They are really what brings it all together. They are what make this recipe a cohesive meal or side dish. We love Brussels sprouts that get a little charred, just the best!

The creamy cilantro dressing is the perfect vehicle to tie it all together, we swear you'll want to drink it it's so good.

Let's get to some speficis!

Ingredients in Keto Charred Brussels Sprout Salad

Salad:

• 1 pound Brussels sprouts, thinly sliced
• 5 slices bacon 
• ¼ cup avocado oil, divided
• 1 cup shredded red cabbage
• ⅓ cup green chili roasted pepitas - or regular
• ⅓ cup crumbled queso fresco 

Dressing:

• ⅓ cup + 2 tablespoons avocado oil
• 2 tablespoons mayonnaise
• 1 lime, juiced
• Handful cilantro
• 1 clove garlic
• 1 teaspoon salt
• 1 ½ teaspoons cumin
• 2 ounces queso fresco 

Pickled Onions:

• 1 small red onion thinly sliced
• 3 limes juiced
• ½ teaspoon salt

Step-by-step cooking instructions

1. Start by pickling the onions. Place the thinly sliced onions in a small jar and top with lime juice and salt. Using the back of a spoon push the onions down so that they are covered by the lime juice. Let sit at least 30 minutes at room temperature. The longer they sit the better the flavor.
2. Make the dressing by combining all of the ingredients in a blender and blending until smooth. Set aside.
3. Over medium heat in a large 10.5” skillet cook the bacon for 2-3 minutes per side until crispy. [*see notes if not using bacon] Remove the bacon and chop. To the skillet with the bacon grease add 2 tablespoons avocado oil to the pan.
4. Add in the shredded Brussels sprouts to the pan in 2 batches. Allow the sprouts to cook 2-3 minutes before tossing allowing them to char. Once the first batch is charred push them to the side and add the remaining 2 tablespoons avocado oil along with the remaining sprouts. Repeat the cooking step until charred. Remove from heat.
5. Add the cabbage, queso fresco, pepitas, bacon, and pickled onions to the sprouts and toss to combine. Top with dressing just before serving.

How to make this recipe dairy-free and/or plant-based

For dairy-free, use a plant-based queso fresco, we love Forager.

If you want this recipe to be 100% plant-based, make that swap for the queso fresco and also choose an egg-free mayo. You'll also want to omit the bacon and add an additional tablespoon of oil to the plan to replace the rendered bacon fat.