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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