Citrus and Avocado Salad

I am not a fan of Brussels sprouts (or is it Brussel sprouts — no s on the end?) Either way, with this delicious salad I have gone to the dark side, and like with asparagus, I now enjoy this once-forbidden food. Also, keenly noted the B is capitalized in my spell-checker. Anyway, on to the recipe!

Delightful recipe and mouthwatering photo from SELF Magazine.


  • 8 Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1/2 blood orange
  • Juice of 1/2 lemon
  • 3 heaping handfuls arugula
  • 2 avocados, cut into cubes
  • 1 1/2 blood oranges, peeled and cut into 1-inch pieces
  • 1/2 cup tamari almonds (found at Whole Foods Market), chopped


  1. In a medium pot, bring 2 cups water to a boil. Blanch Brussels sprouts 30 seconds; drain and rinse with cold water; let cool; grate. In a sealable jar, combine oil, vinegar and citrus juices; seal; shake dressing. In a bowl, toss Brussels sprouts with arugula, avocado, orange pieces and dressing; season with salt and pepper. Divide among 6 bowls; garnish with almonds.

The skinny

232 calories, 17 g fat (2 g saturated), 18 g carbs, 7 g fiber, 6 g protein


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