brussels sprout salad with avocado and pumpkin seed

Quick Look

  • Main Ingredientsbrussels sprouts, pepitas, avocado, lemon, Dijon mustard, olive oil, salt and pepper
  • Cuisinehealthy
  • Courselunch
  • Level Of CookingEasy

Nutrition Facts

  • Per Serving: 166 calories
  • 13 g fat (2 g saturated fat)
  • 0 mg cholesterol
  • 10 g carbohydrates
  • 4 g protein
  • 5 g fiber

Brussels sprout salad with avocado and pumpkin seeds

  • Prepairation Time: 5 minutes
  • Cooking Time: none
  • Servings: 6
  • Category: detox

The tender leaves of brussels sprouts make wonderful salad "greens".  Look for very firm, tight sprouts- the smaller the sprout, the sweeter it will be- without any unblemished leaves (or simply remove those before separating the rest).  Avocado adds creaminess and heft to the dish, toasted pepitas a bit of crunch.  Serves 6.

1 tsp finely grated lemon zest plus 1 1/2 tablespoons juice

1/2 tsp Dijon mustard

3 tbls. olive oil

Coarse salt and pepper

1 lb. brussels sprouts, trimmed and leaves separated

2 tablespoons raw hulled pumpkin seeds (pepitas), toasted

1 avocado, halved, pitted, peeled, and sliced

~ Whisk together lemon zest and juice and mustard in a bowl.  Add oil in slowly, whisking until emulsified.  Season with salt and pepper.

In another bowl, toss dressing with brussels sprout leaves and pumpkin seeds.  Gently stir in avocado, season with salt and pepper, and serve immediately.

Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.