Avocado & Brussels Sprout green salad
As they all say… eat your greens! Here’s a way to nail a potluck dinner at your neighbors this summer. Try this mouth-watering mix of creamy avocado and spiced Brussels sprouts for a salad that packs a ton of flavour.
350g of brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon paprika
2 cos lettuces, chopped
3 cups mixed greens (rocket, spinach etc)
1 ripe pear
1 avocado diced
3 spring onions, white and green parts, thinly sliced
1/3 cup toasted pumpkin seeds
1/2 cup shaved Parmesan
1 clove garlic, minced
2 teaspoons maple syrup
2 teaspoons Dijon mustard
1 teaspoon dried Italian herbs
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Preheat the oven to 200º C and line a baking sheet with parchment or foil for easy clean up (maple syrup gets sticky). Halve or quarter the brussels sprouts, depending on size. Place them in a bowl, and toss them with the olive oil, maple syrup, paprika, and a few pinches of salt and pepper. Spread them in a single layer on the baking sheet and roast for 25 minutes, until the edges are browned. Remove and set aside to cool completely. This can be done 1 day in advance.
Add the romaine and the mixed greens to a large salad bowl. Add the pear, avocado, spring onions, half of the pumpkin seeds, 1/4 cup of the Parmesan, and the brussels sprouts to the bowl.
For the dressing, in a small blender or by hand, whisk together the garlic, maple syrup, mustard, herbs, vinegar, olive oil, and a pinch of salt and pepper until combined. Dress the salad and toss to mix well. Garnish with the remaining pepitas and Parmesan and serve.