While reading Whole Living Magazine last week I found a recipe that I couldn’t wait to try – Raw Brussels Sprout & Avocado Salad with Toasted Pumpkin Seeds. Yum!
I simply pulled the leaves off, tossed in a diced avocado and about 3T of toasted pumpkin seeds. I dressed the salad with a homemade honey mustard vinaigrette, and we enjoyed this as a side with my mom’s veggie lasagna.
Eating raw brussels sprouts takes a little getting used to, but I really loved the flavors and textures of this salad!
If you are afraid of raw brussels sprouts (you shouldn’t be!), you could either shred them in a food processor to create a more fine texture, or you could roast them and make this into a hot salad (I want to try that!), or you could try a different green. My favorite flavor combination in this salad was the crunchy pumpkin seeds and creamy avocado — I will be mixing those two ingredients again!