No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Brussels Sprout Salad with Avocado and Pumpkin Seeds

No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender brussels sprout leaves make a showstopping salad.

  • Servings: 6
Brussels Sprout Salad with Avocado and Pumpkin Seeds

Photography: Ray Hom

Source: Whole Living, November 2012


  • 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


  1. Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.

  2. 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.


Reviews (2)

  • Stephaniekil 29 Jul, 2013

    Taste fab and combined with my juice diet I feel great, can't wait to see how much I lose between now and the big day Hackett and Hackett London Chauffeur

  • o________o 5 Nov, 2012

    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.

Related Topics