Winter Salads ~ Brussels Sprouts, avocado & blood orange


I love Brussels Sprouts.  There, I’ve said it.  It baffles me that so many people profess such a strong dislike for this humble brassica.  They lend themselves to a multitude of cooking methods and styles. I have enjoyed them stir fried, roasted, sauteed and, as in my next instalment of winter salads – raw.  This salad is super quick and packed full of goodness.  I last had it as a side for a beautiful lamb backstrap that I marinated and grilled.



Finely grated zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon blood orange juice
1/2 teaspoon Dijon mustard
3 tablespoon extra-virgin olive oil
freshly ground salt and black pepper
400gm brussels sprouts
2 tablespoons pumpkin seeds, toasted
1 avocado, cut into chunks
2 blood oranges, peeled and segmented


Clean the Brussels sprouts and trim off the ends of the stems. Next, carefully peel off the outer leaves until you get to the lighter leaves in the middle.  Finely shred the paler inner leaves. I’ll be honest, this process can be a little fiddly, but I really like the combination of whole leaves and slaw like shred.  Put all of it in a bowl

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 keeping a little bit in reserve.
Add avocado and blood orange and carefully mix through – hands are easiest.
Place the salad on a flat serving plate, sprinkle with pumpkin seeds and drizzle on the reserved dressing.
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