Brussels Sprout Salad Avocado Toasts

• Vegetarian

• Produce

  • 1 Avocado, ripe
  • 2 heaping cups Brussels sprouts
  • 2 tbsp Cranberries, dried
  • 1/2 Garlic clove
  • 1/4 cup Scallions

• Condiments

  • 1/2 tsp Dijon mustard
  • 1 tbsp Lemon juice

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1/2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pine nuts, toasted

• Bread & Baked Goods

  • 4 slices Bread

• Drinks

  • 1 tbsp Orange juice

Found on loveandlemons.com

Ingredients

• ½ tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• ½ teaspoon Dijon mustard
• ½ garlic clove, minced
• 2 heaping cups shredded Brussels sprouts (about 10 sprouts)
• ¼ cup chopped scallions
• 2 tablespoons dried cranberries
• 2 tablespoons toasted pine nuts
• 4 slices of bread, sliced in half and toasted
• 1 ripe avocado
• Sea salt and freshly ground black pepper

Directions

• In a medium bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, garlic and a few pinches of salt and pepper. Add the shredded Brussels sprouts and scallions and toss to coat. Let sit for 10 minutes, then add the cranberries and pine nuts and toss to incorporate. Season to taste.
• Slice the avocado in half and remove the pit. With the avocado still in its shell, use a paring knife to slice each half into cubes. Squeeze some lemon juice and a pinch of salt on both halves. Use a spoon to scoop the avocado out of the shells and onto the toasts, then smash down with the back of a fork.
• Top toasts with the Brussels sprout salad and serve.