zest of one lemon
1 1/2 tbsp lemon juice
1/2 Dijon mustard
3 tbsp EVOO
Dash Salt and ground pepper
1 lb Brussels sprouts, trimmed with leaves separated
2 tbsp pumpkin seeds toasted
1 avocado
Slices of Blood red oranges. (optional)
Whisk lemon juice, zest, and mustard in a small bow. Gradually add in oil whisking until emulsified. Then season with salt and pepper, set aside. Trim the leave and seperate the Brussels Sprouts, this is the most time consumming, but goes pretty fast once you get the hang of it. The kids will be helping me peel. Toss leaves with dressing and seeds. Gently add in avocado and oranges slices.
Whisk lemon juice, zest, and mustard in a small bow. Gradually add in oil whisking until emulsified. Then season with salt and pepper, set aside. Trim the leave and seperate the Brussels Sprouts, this is the most time consumming, but goes pretty fast once you get the hang of it. The kids will be helping me peel. Toss leaves with dressing and seeds. Gently add in avocado and oranges slices.
Making for Thanksgiving and will add pictures later. I love this recipe and wished I took pictures last time I made it.
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