Brussels Sprout Salad with Avocado and Pumpkin Seeds
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Whole Living, November 2012
- Yield Serves 6
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Ingredients
- Finely grated zest of 1 lemon (1 teaspoon) plus 1 1/2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 3 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 pound brussels sprouts, trimmed, leaves separated
- 2 tablespoons pumpkin seeds, toasted
- 1 avocado, sliced
Directions
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Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
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Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
Cook's Note
Change It Up
Brighten the salad by adding blood-orange segments and swapping toasted pecans for the pumpkin seeds; toss the salad with shaved fennel and celery root for heartiness.
Avocados are cholesterol and sodium free and help reduce both total cholesterol levels and LDL train to be a plumber
Perhaps there is an easier way to do this but the shear time involved in separating leaves was not worth it. The dish tasted good although I think it was better without the pumpkin seeds. It certainly looks pretty too. However the amount of time and effort it took was truly absurd.