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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Brussels Sprout and Avocado Salad

Brussels Sprout and Avocado Salad

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Since letting the world know I am knocked up I have been getting a ton of questions about my diet.  Most frequently I get asked, "have you had any cravings or aversions?" My slightly boring answer is no. Despite what a few friends predicted I have not found myself face deep in a bag of potato chips, French fries or bagels. I have not been making secret trips to Shake Shack for burgers and milkshakes (gross!). I haven't even been turned off from my daily green juice as so many thought I would be. In fact, my food desires have changed very little since becoming pregnant. I still drink a ton of green juice every morning and I still usually have nutrient dense green smoothies for lunch. Yes, there are foods that turn me off but they are the same ones that have always turned me off- meat, dairy, grains, sugar, processed junk etc!  

If I have anything at all that resembles a craving it is for even more vegetables than I usually consume. All my body seems to want to eat are plants, plants, and more plants! In an effort to change up my at home dinner routine I have been experimenting with different salads most nights. This recent combination of fennel, Brussels sprouts and avocado has been a real winner. The avocado gives me a much needed dose of healthy fat (good for baby's brain development!), and adds a delicious creamy layer to an otherwise crunchy salad. This delicious salad is sure to be a hit whether you are expecting or not!

Brussels Sprout and Avocado Salad

  • 2 cups Brussels sprouts leaves
  • 1/2 fennel bulb shaved on a mandolin
  • 1/2 an avocado sliced
  • 1 T pumpkin seeds
  • 2 T lemon juice
  • 1 T olive oil
  • 2-4 drops liquid stevia
  • sea salt
  1. Combine olive oil, lemon juice and stevia in a small bowl.
  2. Toss the brussels sprout leaves, pumpkin seeds and shaved fennel with the dressing and a pinch of sea salt.
  3. Arrange on a platter and add sliced avocado just before serving.

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