Brussels Sprouts, Red Pepper, and Avocado Salad

Name: Brussels Sprouts, Red Pepper, and Avocado Salad
Prep time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb. Brussels sprouts, trimmed; 1 c. navel orange juice (about 3 navel oranges); 1/2 c. grapeseed oil; 1/2 c. white balsamic vinegar; 2 tbsp. agave syrup; 2 small red onions, thinly sliced; 1/4 c. chopped fresh cilantro; 1/2 jalapeño, seeded and thinly sliced; 1 avocado, diced; 2 roasted red peppers, diced; Kosher salt and freshly ground black pepper

Try something new with Brussels sprouts, like this salad with red onion, cilantro, peppers, and avocado.

By Marvin WoodsPublished: Sep 1, 2010

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brussels sprouts, red pepper, and avocado salad

ANNA WILLIAMS

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Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

20 mins

Cal/Serv:

252

Try something new with Brussels sprouts, like this salad from Marvin Woods, chef and author of Home Plate Cooking. Add red onion, cilantro, peppers, avocado, and dressing to the little cabbages.

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Ingredients

1 lb. Brussels sprouts, trimmed
1 cup navel orange juice (about 3 navel oranges)
1/2 cup grapeseed oil
1/2 cup white balsamic vinegar
2 Tbsp. agave syrup
2 small red onions, thinly sliced
1/4 cup chopped fresh cilantro
1/2 jalapeño, seeded and thinly sliced
1 avocado, diced
2 roasted red peppers, diced
Kosher salt and freshly ground black pepper

Directions

1. Step 1Bring a large pot of water to a boil over high heat. Meanwhile, remove outer leaves of Brussels sprouts and discard cores. Fill a bowl with ice water. Blanch leaves in boiling water until bright green, about 40 seconds. Remove with a slotted spoon, then plunge into ice water until cool, 15 to 30 seconds. Drain leaves on paper towels and blot dry.
2. Step 2In a medium bowl, whisk together next 7 ingredients.
3. Step 3Place leaves, avocado, and red peppers in a serving dish. Drizzle dressing over salad. Season with salt and pepper. Toss to combine.