1 lb. Brussels sprouts
1 c orange juice
½ c grape seed oil
½ c white balsamic vinegar
2 T agave syrup or honey to taste
2 small red onions thinly sliced
¼ c chopped fresh cilantro
½ jalapeno pepper, seeded and thinly sliced
1 avocado, diced
2 roasted red peppers, diced
Bring a large pot of water to a boil over high heat.
Meanwhile, remove there outer leaves of the Brussels sprouts and set aside cores for possibly another use. (stock pot)
Fill a bowl with ice water.
Blanch leaves in boiling water until bright green, about 40 seconds.
Remove with a slotted spoon, and then plunge into ice water until cool 15-30 seconds.
Drain leaves on paper towels and blot dry.
In a medium bowl whisk together the next 7 ingredients.
Place leaves in a salad dish, add avocado and red peppers.
Drizzle dressing over salad. Season with salt and pepper.
Toss to combine.
Country Living: November 2012[addthis tool="addthis_inline_share_toolbox"] Share to Print