Food & Cooking Recipes Salad Recipes Brussels Sprout Salad with Avocado and Pumpkin Seeds 3.0 (115) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 11, 2020 Print Share Share Tweet Pin Email Servings: 6 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. Ingredients Finely grated zest of 1 lemon (1 teaspoon) plus 1 1/2 tablespoons lemon juice ½ 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 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. Raymond Hom Cook's Notes Change It UpBrighten 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. Print