Here we are in Part 2 ~ discovering the delicious Brussels Sprout Salad with Avocado & Pumpkin Seeds (adapted from Whole Living Magazine). This dish pairs amazingly well with the Creamy Farro (Part 1). If you missed that post, you can find it here.
This is an easy, 6 ingredient recipe!! You can peel the Brussels leaves while talking, singing, or even drinking a nice glass of what-have-you. I’m serious. I’m not a chef and I rarely perform heavy-duty, complicated recipes (Skip on the other hand…). 😉
I didn’t think I’d be a fan of Brussels Sprouts, merely based on the overall general consensus. But, they won me over with this raw, clean, citrusy dish. I also want to add: the Creamy Farro & this Brussels dish would be a fantastic addition to any holiday meal…including Thanksgiving.
Brussels Sprout Salad with Avocado & Pumpkin Seeds:
- Finely grated zest of 1 lemon (1 teaspoon)
- 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, washed, trimmed, leaves separated
- 2 tablespoons pumpkin seeds, toasted
- 1 avocado, sliced
-Whisk lemon zest, juice and mustard in a small bowl.
-Gradually add oil, whisking to emulsify, and season with salt and pepper.
-Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
-Add the last of your zest over salad.
I hope you enjoy creating and eating these dishes as much as I did. 🙂
Leave comments, ideas, suggestions below!