Brussels and avocado salad

Today's post features a refreshing salad with a bit of a twist for the greens. Instead of lettuce it calls for Brussels sprouts leaves! It's certainly an interesting base for the salad that includes avocado and pepitas along with a bright citrus-dijon vinaigrette. After carefully removing Brussels leaves for over 15 minutes I would not recommend doing so yourself. If I were to make this again (and I'd like to) I would simply slice off the bottom of the Brussels to remove the hardest part of the core and then slice it into small rounds. I don't think this would take anything from the salad and would probably also give it a bit more crunch. So despite my annoyance with the prep time requirement of carefully removing all the Brussels leaves I'd still recommend the salad but tell you to save the time and let your knife do the heavy lifting.

Brussels and avocado salad from Martha Stewart's Clean Slate cookbook
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

   Whisk lemon zest and 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.

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