Brussels Sprout Salad Avocado Toast

This smashed avocado toast is topped with a tangy Brussels Sprouts salad. Great for breakfast, a snack, or to serve to family.

Brussels Sprout Salad Avocado Toasts

There’s a shaved Brussels sprout salad in our Cookbook (page 68) that’s one of my go-to salads in the fall and/or winter. It has a tangy citrusy dressing and it’s tossed with cranberries and pine nuts. A few weeks ago while I was planning to make that salad for Thanksgiving, I saw a sprout and ricotta toast recipe on Epicurious and got the idea that my favorite little salad would make a bright festive appetizer. Instead of using ricotta cheese to hold the filling onto the toast I used smashed avocado – because I can never resist yet another seasonal avocado toast.

Brussels Sprout Salad Avocado Toasts

This one is super simple and also pretty healthy as far as holiday fare goes. Assemble the salad (which you can do far in advance, if you like). Before your guests come, toast the toasts, smash the avocado and top each toast with a bit of the salad.

Brussels Sprout Salad Avocado Toasts

If you’re not having a party, these are equally delicious for lunch with a bowl of soup.

Brussels Sprout Salad Avocado Toasts

5.0 from 6 reviews

Brussels Sprout Salad Avocado Toasts

Serves: serves 4
  • ½ tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • ½ teaspoon Dijon mustard
  • ½ garlic clove, minced
  • 2 heaping cups shredded Brussels sprouts (about 10 sprouts)
  • ¼ cup chopped scallions
  • 2 tablespoons dried cranberries
  • 2 tablespoons toasted pine nuts
  • 4 slices of bread, sliced in half and toasted
  • 1 ripe avocado
  • Sea salt and freshly ground black pepper
  1. In a medium bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, garlic and a few pinches of salt and pepper. Add the shredded Brussels sprouts and scallions and toss to coat. Let sit for 10 minutes, then add the cranberries and pine nuts and toss to incorporate. Season to taste.
  2. Slice the avocado in half and remove the pit. With the avocado still in its shell, use a paring knife to slice each half into cubes. Squeeze some lemon juice and a pinch of salt on both halves. Use a spoon to scoop the avocado out of the shells and onto the toasts, then smash down with the back of a fork.
  3. Top toasts with the Brussels sprout salad and serve.
Make it gluten free: use gluten free bread (pictured Udi's Millet Chia Bread)

Make it vegan: be sure to use vegan bread



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Rate this recipe (after making it):  

  1. Sapka

    Hi Jessie, good post, understandable instructions. thank you.

  2. Promosyon Tisort

    Healty food. it looks yummy 🙂 thanks for tips.

  3. This is such a genius idea. Especially the dried cranberries. Have to try! 🙂

  4. bilal

    This sounds so tasty! Avocados and Brussel sprouts are two of my favourite veg!

  5. şok aktüel

    It looks very delicious

  6. Cathy

    My neighbors loved this at our little progressive (house to house) party this week. The toasted pine nuts and cranberries made the salad interesting and the lemon juice made the combination really pop. Loved it!

    • Jeanine Donofrio

      Hi Cathy, I’m so happy to hear that!

  7. Neni from

    This is such a genius idea. Especially the dried cranberries. Have to try! 🙂

  8. Amy from

    YES! Brussel sprouts get such a bad rep and they are the tastiest little things I ever eat. I will definitely be making these toasts 😉

    Amy |

  9. Monica from

    simple recipe and easy to understand, thanks a lot..

  10. Nice recipe Jeanine. This recipe suits well for the breakfast which is so delicious to take. Once after finish reading your recipe, I decided to try this at home and I did it. Its color and texture is very attractive for my kids such that they show very much eager in eating this breakfast recipe.

  11. Oooh I’ve never thought to put brussels sprouts on avo toast but that sounds like such a delicious idea! Thanks for the inspiration 🙂

  12. Very healthy food. And for me the most important part is that it’s easy to cook, i am going to try this.Thanks

  13. Very healthy food. And for me the most important part is that it’s easy to cook, i am going to try this.Thanks.

  14. Jessie

    How do you shave your brussel sprouts?
    That’s the trickiest part for me!

    • Jeanine Donofrio

      Hi Jessie, I usually just use a knife, thinly slice them and then pull the shreds apart with my hands. If I’m doing a bigger batch, I use a mandoline. They also sell them pre-shredded in bags at Trader Joes 🙂

      • I’m so glad I wasn’t the only one with this question. They are a pain to shred with a knife!

  15. Rachael from

    This sounds so tasty! Avocados and Brussel sprouts are two of my favourite veg!

    Rachael xx.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.