Brussels Sprout Salad with Avocado and Toasted Pepitas
By: Eating Local in...
Published: Thursday, January 3, 2013 - 7:02pm

Ingredients




1 pound Brussels sprouts
1 avocado
1/4 cup pepitas (pumpkin seeds)
1 lemon
1 tsp. Dijon mustard
1/4 cup olive oil

Preparation

1 Shred Brussels sprouts in a food processor. 2 Cut avocado into small cubes. 3 Toast pepitas in a dry skillet for about 1 minute. 4 Whisk together the zest and juice of lemon with Dijon and olive oil. 5 Toss sprouts with vinaigrette, add avocado. Season with salt and pepper. Top with pepitas.

About

This Brussels Sprout Salad with Avocado and Toasted Pepitas could be what changes you from a hater to a lover. The Brussels sprouts are shredded and served raw sparing your house from the smell when cooked. They are combined with the creaminess of avocado and nuttiness of toasted pumpkin seeds (pepitas) and tossed in a lovely lemon Dijon vinaigrette.