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Avocado Brussels Sprouts Chop with Homemade Pita Chips

October 26, 2021
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Warm and crispy homemade pita chips chopped up with shredded brussels, kale, some parm, and the creamiest dreamiest avocado dressing: this Avocado Brussels Sprouts Chop with Homemade Pita Chips has to be on this week’s menu!!
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Warm and crispy homemade pita chips chopped up with shredded brussels, kale, some parm, and the creamiest dreamiest avocado dressing: this Avocado Brussels Sprouts Chop with Homemade Pita Chips has to be on this week’s menu!!

Jump to Recipe

Ever heard of eating salads with chips? Well, if you haven’t, I’m about to blow your mind. There’s something about using a classic pita or tortilla chip to scoop up salad that just makes it taste 100x better… kind of like a chip and dip situation, only more veggies. It’s truly the best snack. Bonus points if your chip is scooping up some leftover, heavily dressed chop salad straight from a container in the fridge. I’ve seriously been eating salads this way forever, but TikTok just recently seemed to catch onto the trend. So, I obviously had to figure out a way to make this munchie into a full meal. Hence, this Avocado Brussels Sprouts Chop with Homemade Pita Chips was born. All chopped up, smothered in a creamy avocado dressing, and mixed together with all the crunch from some homemade pita chips: this dish is truly a texture-lover’s dream.

Warm and crispy homemade pita chips chopped up with shredded brussels, kale, some parm, and the creamiest dreamiest avocado dressing: this Avocado Brussels Sprouts Chop with Homemade Pita Chips has to be on this week’s menu!!

the breakdown…

This Avocado Brussels Sprouts Chop with Homemade Pita Chips is one of my favorite quick dishes. Yes, it has a few parts to it, BUT, each part comes together so fast. Trust me. For starters, you’ve got to make those homemade pita chips. These chips are the simplest snack out there, but taste SO much better than any store bought variety. In this recipe, I opt to pull my pita pocket apart to create thinner chips… they’re just so much crispier this way! Then, I hit those triangles with some olive oil spray. If you don’t have any full bodied spray, you could also use regular olive oil… but I just love how well the spray coats the chips. 

Warm and crispy homemade pita chips chopped up with shredded brussels, kale, some parm, and the creamiest dreamiest avocado dressing: this Avocado Brussels Sprouts Chop with Homemade Pita Chips has to be on this week’s menu!!

Once the pita is all loaded up with that oil, some garlic powder, and salt and pepper of course, it’s time to send them to the oven! After a few quick minutes in the oven, your pita chips should be super crisp and ready to crumble up… perfect for adding that crunch to your Avocado Brussels Sprouts Chop. 

shred those brussels yourself!

The next step is to prep the bulk of it. I’m talking shredded brussels sprouts, crunchy romaine, and leafy kale. While I often say it’s okay to go with pre-shredded brussels (and sometimes it’s even better), I really think shredding them yourself is best for this Avocado Brussels Sprouts Chop with Homemade Pita Chips recipe. You see, when shredding the brussels yourself, the result is a much softer bite, as everything is far more chopped up. It’s almost like the store-bought’s messier sister — but, in this recipe, the messier the better. It’s all about texture!!

With some very finely diced kale and romaine thrown into the mix, you get the perfect texture for a chop salad. The kale helps keep things sturdy in the midst of a very dressing-heavy salad. Still, you’ve got that romaine to keep things light and crisp. Oh, and with a little grated parm tossed in there? You get the perfect little sharp bite that’s perfect with the kale. Parm and kale is a match made in heaven, trust me.

all about that dressing!!

The last, and arguably the most important, step for this Avocado Brussels Sprouts Chop with Homemade Pita Chips is that avocado dressing. You see, this creamy dreamy avocado puree is the perfect coating for all of these heavy flavors of the brussels and kale. With some cruciferous flavor from garlic AND shallots, an entire bunch of parsley, and just a few toasted nuts, you get the most amazing creamy dressing that is almost like an avocado puree meets a parsley pesto or yogurt crema. It’s the best!!!

how to serve this up…

Toss everything together and you have yourself the best, easy salad. I love to serve this up as a side dish… maybe with my Lemon Panko Crusted Grouper or Baked Barbecue Chicken Poppers? It also makes for a super easy lunch — perfect for meal prep, work lunches, or even school lunches. You could even stuff some chicken with this salad inside a pita pocket for an easy sandwich. Better yet? Pack some extra pita chips on the side and scoop it out of a container as you go. You won’t regret it. Really, you can’t go wrong with this ​​Avocado Brussels Sprouts Chop with Homemade Pita Chips. I eat it all year round!! 

I hope you love this Avocado Brussels Sprouts Chop with Homemade Pita Chips as much as I do! Let me know what you think in the comments below:))

Avocado Brussels Sprouts Chop with Homemade Pita Chips
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Avocado Brussels Sprouts Chop with Homemade Pita Chips

Recipe by Annie PatrickCourse: Side dish, Main Course, Lunch, DinnerCuisine: American, FusionDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Warm and crispy homemade pita chips chopped up with shredded brussels, kale, some parm, and the creamiest dreamiest avocado dressing: this Avocado Brussels Sprouts Chop with Homemade Pita Chips has to be on this week’s menu!!

Ingredients

  • pita chips:

  • 2 pita pocket loaves, pulled open to create 6 thin circles

  • 3 tbsp olive oil (or olive oil spray, to coat)

  • Garlic powder, to taste

  • Salt and pepper, to taste

  • salad

  • 1 5 oz bag brussels sprouts

  • 2 cups romaine, finely diced

  • 1 cup flat leaf kale, finely diced

  • ½ cup parmesan cheese, finely grated

  • optional add-ins: raisins, golden raisins, and/or walnuts

  • avocado dressing:

  • 1 avocado

  • ½ cup plain greek yogurt

  •  ¼ cup olive oil

  • 2 tbsp water

  • 1 lemon, juiced

  • 2 cloves garlic, smashed

  • 1 small shallot, roughly diced

  • 1 bunch fresh parsley

  • 2 tbsp toasted walnuts (or any nut)

  • Salt and pepper, to taste

Instructions

  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • Slice each pita into triangles. Toss the pita triangles with the olive oil, garlic powder, salt, and pepper. Spread out on the baking sheets and transfer to the oven. Bake for 14-16 minutes, flipping halfway through. They should be crisp and golden. Once cooled, break up into small pieces.
  • In a shallow bowl, microwave the brussels sprouts with 2 tbsp water for 3 minutes to slightly soften. Then, toss them into a food processor, and pulse 6-8 times, or until finely diced (but not overly shredded). Pour them into a large bowl with the romaine, kale, parmesan cheese, and raisins or walnuts, if using.
  • Meanwhile, in the empty food processor, mix all of the avocado dressing ingredients until smooth.
  • Toss the salad with the avocado dressing, then top everything off with pita chip crumbles. Serve and enjoy!
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