Brussels Sprout Salad with Avocado and Pumpkin Seeds

115 Ratings
  • 5 16
  • 4 17
  • 3 50
  • 2 21
  • 1 11

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.

Whole Living, November 2012

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Read the full recipe after the video.

Recipe Summary test

Servings:
6
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Ingredients

Directions

  • 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 Notes

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.

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Reviews (3)

115 Ratings
  • 5 16
  • 4 17
  • 3 50
  • 2 21
  • 1 11
Martha Stewart Member
12/11/2019
Taste and appearance are good, although not as easy to prepare as the video suggests.
Martha Stewart Member
07/29/2013
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
Martha Stewart Member
11/05/2012
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.
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