Brussels Sprout Salad with Apples, Avocado and Walnuts
Ingredients
- 1 pound Brussels sprouts, bottoms trimmed
- 1 Granny Smith apple, diced into 1/2-inch cubes
- 1 large Hass avocado, peeled and cut into 1/2-inch cubes
- ½ cup toasted walnuts, roughly chopped
- ¾ cup pomegranate seeds
- FOR THE DRESSING:
- ¼ cup olive oil
- 1 lemon, juiced
- 1 orange, juiced
- 2 tsp. Dijon mustard
- 1 medium shallot, minced
- 1 tbsp. honey or maple syrup
- Salt and pepper, to taste
Directions
Begin by shredding the Brussels sprouts using a mandoline or a knife. It should look like thinly shredded cabbage. If cutting by hand, cut the sprout in half then lay it flat and thinly slice into ribbons.
In a large bowl combine the shredded sprouts, apple, avocado, walnuts and pomegranate seeds.
In a small bowl combine everything for the dressing. Whisk and taste for seasoning.
15 minutes before serving, toss the dressing with the salad. Serve.
Recipe Courtesy of Megan Mitchell