This salad is totally satisfying and would work great for a group because it’s raw, so it holds up for a while without wilting. It really brings together such great winter flavors—the Brussels sprouts, the blood oranges, the shallots. When I was searching my pantry for ingredients I was nervous that I didn’t have any raw nuts, but it turns out that the pecans I buy for my granola at Trader Joe’s are raw. More praise for TJ’s! —eat-drink-garden
- Serves 4
- Raw Brussels Sprouts Salad
avocados, sliced into chunks
blood oranges, peeled and sliced (I did mine in supremes but any ordinary way is fine)
- Blood Orange Dressing
shallot, fine dice
large lemon or 2 Meyer lemons
red pepper flakes
- Clean the Brussels sprouts and trim off the ends of the stems. Next, peel off the outer leaves until you get to the lighter leaves in the middle. (The dark outer ones are your base for the salad; reserve the inner ones for a different use.) I’ll be honest, this process takes awhile—but think of all the calories you’re burning! And you can do this step in advance.
- Remove the ribs from the kale (the stem in the center) and then wash and chop in 1-2 inch squares. If you can get your hands on a whole stalk of Brussels sprouts, you can use the big leaves from the stalk rather than the kale—delicious!
- To Make the Dressing: In a small bowl, add the chopped shallots and squeeze in the citrus (orange and lemon). Slowly whisk in the olive oil and add salt and red pepper flakes.
- To Assemble the Salad: Mix your greens in a big bowl. Then ladle in a few spoonfuls of dressing to coat. Let sit for at least ten minutes to let the flavors soak in, then add more dressing and season as desired. When you’re ready to serve, sprinkle the avocado, oranges and nuts on top. When I made it for company, I sliced the avocados to make it look pretty, but I think it would be tastier to chunk up the avocados and toss them in with the dressing to get the creaminess in every bite.