Citrus Brussels Sprouts Salad
Citrus Brussels Sprouts Salad
Salads
Ingredients
- 2 pounds brussels sprouts, stems removed and thinly sliced
- 1 tablespoon Fustini's Blood Orange olive oil
- 2 garlic cloves, minced
- salt and pepper
- 2 tablespoons orange juice
- 2 oranges, peeled and segmented
- 1 avocado, thinly sliced
- ⅓ cup pomegranate arils
- 1/4 cup Fustini's Pomegranate balsamic, reduced to a glaze
Directions
- Heat the olive oil in a large skillet over medium heat. Add the sliced Brussels with a pinch of salt and pepper. Add in the garlic and stir. Cook, stirring often until the Brussels softened slightly. Add in the orange juice and cook for 2 to 3 minutes more. Taste and season with more salt and pepper if desired.
- Transfer the Brussels to serving plate or dish. Toss with the orange segments, avocado and pomegranate seeds. Drizzled with pomegranate glaze. Serve immediately!
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