Try something new with Brussels sprouts, like this salad from Marvin Woods, chef and author of . Add red onion, cilantro, peppers, avocado, and dressing to the little cabbages.
navel orange juice
white balsamic vinegar
small red onions
Chopped fresh cilantro
roasted red peppers
Freshly ground pepper
- Bring a large pot of water to a boil over high heat. Meanwhile, remove outer leaves of Brussels sprouts and discard cores. Fill a bowl with ice water. Blanch leaves in boiling water until bright green, about 40 seconds. Remove with a slotted spoon, then plunge into ice water until cool, 15 to 30 seconds. Drain leaves on paper towels and blot dry.
- In a medium bowl, whisk together next 7 ingredients.
- Place leaves, avocado, and red peppers in a serving dish. Drizzle dressing over salad. Season with salt and pepper. Toss to combine.