This brussels sprout salad recipe is from the November 2012 issue of Whole Living. I did not alter much, except in my version I used no salt or pepper. It is a delicious and a great source of fiber, greens, and healthy fat. Mix it up with an oil other than olive, like flax seed or hemp seed oil, to boost the healthy fat to include omega-3.
Finely grated zest of 1 lemon (1 teaspoon) plus 1 1/2 tablespoons lemon juice
1/2 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
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.
Post and photo by Michelle