Fustini's Oils and Vinegars
Citrus Brussels Sprouts Salad

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Citrus Brussels Sprouts Salad


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Citrus Brussels Sprouts Salad



  • 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
  •  cup pomegranate arils
  • 1/4 cup Fustini's Pomegranate balsamic, reduced to a glaze


Adapted from "How Sweet Eats"


Step 1. 

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.

Step 2. 

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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