Pomegranate, Avocado, and Citrus Brussels Sprouts Salad
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Serves 6 (serving size: about 1 cup)
Shredded Brussels sprouts are a great canvas for color, here in the form of ruby-hued pomegranate seeds and navel orange sections. Be sure to toss the salad gently so that the pieces of orange and avocado keep their shape. If you don’t have a shallot, you can substitute finely chopped red onion; soak for a few minutes in cold water first to remove its sometimes-pungent bite. This salad would pair nicely with a fall chili or tacos.
Ingredients
- 2 navel oranges
- 1/2 cup pomegranate arils
- 2 tablespoons olive oil
- 2 tablespoons chopped shallot
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (12-oz.) pkg. shaved fresh Brussels sprouts
- 1 cup diced avocado
Nutritional Information
- Calories 142
- Fat 9g
- Satfat 1g
- Unsatfat 7g
- Protein 3g
- Carbohydrate 16g
- Fiber 6g
- Sodium 97mg
- Calcium 5% DV
- Potassium 13% DV
- Sugars 8g
- Added sugars 0g
How to Make It
Step 1
Peel and section oranges over a medium bowl; reserve sections. Squeeze remaining membranes over bowl; reserve juice. Add pomegranate arils, olive oil, shallot, salt, and pepper to juice, stirring with a whisk.
Step 2
Add reserved orange sections, shaved fresh Brussels sprouts, and avocado to juice mixture; toss gently to coat.
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