If using, 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!