• 2 Dr. Praeger’s Brussels Sprouts Cakes
  • 2 cups spinach
  • ½ cup red cabbage, roughly chopped
  • ½ avocado, sliced
  • 2 radishes, sliced
  • ¼ cup sugar snap peas, sliced lengthways
  • 2 Tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • Handful of fresh mint, to garnish
  • Sea salt and pepper, to taste


Serves: 1
Cook Time: 10 Minutes

  • Cook Dr. Praeger’s brussels sprouts cakes according to package directions.
  • Assemble spring salad bowls: add spinach, red cabbage, radishes, sugar snap peas, and avocado.
  • Slice up Brussels sprouts cakes and add to bowl.
  • Drizzle with olive oil and red wine vinegar, plus a sprinkle of sea salt and pepper to taste.
  • Garnish with fresh mint and dig in!