Switching gears a bit…show of hands: who would say that their favorite vegetable is Brussels sprouts?...Anyone?? (crickets chirping in the background). The poor Brussels sprout usually does not get the love it deserves.
As a kid, my mom would sometimes steam Brussels sprouts for our dinner veg. I would be playing in my room and the distinct aroma of cooking Brussels sprouts wafting in the air would make its way down the hall and permeate the entire house. As soon as the smell hit my nose, I’d call a friend and beg her to have me over for dinner to escape the torture of choking down one of those awful mini-cabbages.
Well, times have changed, my palate has matured (along with the rest of me) and now I can honestly say I enjoy the tiny cruciferous orbs. If you are not a super-fan, don’t denounce the sprout yet! This Brussels Sprout Salad with Avocado and Toasted Pepitas could be what changes you from a hater to a lover. The Brussels sprouts are shredded and served raw sparing your house from the smell when cooked. They are combined with the creaminess of avocado and nuttiness of toasted pumpkin seeds (pepitas) and tossed in a lovely lemon Dijon vinaigrette.
Question: if its not the B. sprout, what is your favorite vegetable?
Brussels Sprout Salad with Avocado and Toasted Pepitas
(recipe adapted from Whole Living Magazine, Nov. '12)
- 1 pound Brussels sprouts
- 1 avocado
- 1/4 cup pepitas (pumpkin seeds)
- 1 lemon
- 1 tsp. Dijon mustard
- 1/4 cup olive oil
- Shred Brussels sprouts in a food processor.
- Cut avocado into small cubes.
- Toast pepitas in a dry skillet for about 1 minute.
- Whisk together the zest and juice of lemon with Dijon and olive oil.
- Toss sprouts with vinaigrette, add avocado. Season with salt and pepper. Top with pepitas.