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Brussels Sprout Salad with Avocado and Pumpkin Seeds

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Recipe photo courtesy of Raymond Hom

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.

Source: Whole Living, November 2012
Servings

Ingredients

Directions

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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How would you rate this recipe?
116
  • 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
    Reply
  • 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.
    Reply

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