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.



Ingredient Checklist


Instructions Checklist
  • 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.

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.

Reviews (2)

114 Ratings
  • 5 star values: 16
  • 4 star values: 16
  • 3 star values: 50
  • 2 star values: 21
  • 1 star values: 11
Rating: 4.0 stars
Taste and appearance are good, although not as easy to prepare as the video suggests.
Rating: Unrated
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
Rating: 2 stars
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.