Brussels Sprout Salad and Avocado with Pumpkin Seeds | Martha Stewart

By adriennehannis

Ingredients

• 1 teaspoon finely grated lemon zest plus 1 1/2 tablespoons lemon juice
• 1/2 teaspoon dijon mustard
• 3 tablespoons EVOO
• Coarse salt and freshly ground pepper
• 1 pound brussels sprouts, trimmed and leaves separated
• 2 tablespoons raw hulled pumpkin seeds (pipits), toasted
• 1 avocado, halved, pitted, peeled, and sliced

Preparation

Step 1

Whisk together lemon zest and juice and mustard in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.

In another bowl, toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado, season with salt and pepper, and serve immediately.