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| Brussel Sprouts Avocado Salad with Creamy Dressing |
I’ve been in the mood for brussel sprouts. I ate them three times last week and will be coming back for more.
What?!? Did you say brussel sprouts? As in, those stinky, little, cabbage-like, weird little vegetables?
I am actually feeling a little sorry for brussel sprouts – they get a bad rap. Since I know that most people turn their mouths down in disgust when this miniature cruciferous vegetable is mentioned, declaring emphatically “I hate brussel sprouts….”, I decided to do a quick check on just how badly they are disliked. The answer: top of the list of most hated vegetable here, here, and here. And here, too. Ok, so maybe try them on kids? No chance.
And I have to admit, the first time I had brussel sprouts, I was far from enamored. “Not my thing,” was my response to the squishy, smelly pile of overcooked vegetables snuggling up next to the rather nice looking beefsteak on my plate, and it was the response of most people I knew who had tried them. This is no surprise since most of the time they are on offer anywhere they have been cooked within an inch of their life, the once lovely sage green cabbage fading away into a dull, gray, soggy orb and, having been typically boiled, the flavor watered down and unpleasantly sulfurous.
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| Raw, sliced brussel sprouts. Seriously. Aren’t they gorgeous? |
It doesn’t have to be this way. In fact, you don’t need to cook them at a all (though there are excellent options for doing so and resulting in a dish that will delight you). And definitely, definitely do not boil them forever. You can use them raw, in a salad. Steam them lightly (here’s how to do it right)and toss with a nice vinaigrette. Roast them with olive oil, salt and herbs for a wonderful appetizer, use them as a base for satisfying gratin. The possibilities are endless.
Once you’ve gotten over the grim memories of poorly presented brussel sprouts and sink your teeth into a dish that treats them right, you can begin enjoy all the good things they bring with them. They provide your body with antioxidant support, better digestive health, and help reduce inflammation in the body. A single 1-cup serving of this powerhouse vegetable provides with 249% of your recommended daily amount of vitamin K and 129% of vitamin C They are also a good source of folate, manganese, copper, choline, vitamins B6 and B1, potassium and other many other valuable nutrients. (Source: whfoods.com)
Go easy on yourself and your palate as you start your relationship with brussel sprouts anew. This addicting salad is a good side dish for a soup or sandwich or savory tart – or you could even put it ON a sandwich – who am I to judge? Oh, my oh my is this a good one. You have the crunch of the brussel sprouts. The bite of the onion. The creaminess of the avocado. And a smooth, tangy dressing elevating this humble veggie to a whole new level.
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| Serve with or without roasted pumpkin seeds, your call. |
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| Serve it along side a Pumpkin Sage Tart, perhaps |
Brussel Sprouts Avocado Salad with Creamy Dressing
12 brussel sprouts, sliced thinly
1/2 avocado, diced
2 green onions, diced
2 tablespoons red wine vinegar
2 tablespoons creme fraiche or greek yogurt
1 tablespoon olive oil
1 teaspoon liquid honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sprinkle with toasted pumpkin seeds or sunflower seeds, optional
Combine the brussel sprouts, avocado and onions in a medium bowl, breaking apart the brussel sprout slices with your fingers as you mix.
Combine the vinegar, creme fraiche or yogurt, olive oil, honey, salt and pepper in a small bowl. Whisk well to thoroughly combine ingredients.
Pour the dressing over the salad greens and toss with your fingers to combine well. Sprinkle with toasted pumpkin seeds or sunflower seeds, if desired
Serves 2-4.