Reset: Citrus & Brussels Sprout Salad

After a few weeks of holiday celebrations and indulgences, there are quite a few of us looking to press the “reset” button. We’re looking to resolutions for motivation to exercise, sleep for the coveted eight hours and eat meals full of everything on the “best foods for you!” lists.

This salad hits the spot; citrus fruits and leafy brussels sprouts provide an immune-boosting punch of vitamin C plus an overdose (a lot of a good thing!) of vitamin K, while the dressing along with creamy avocadoes give you a healthy anti-inflammatory omega-3 (fat) fix.

Add this to the list of benefits: a salad that is gluten-, dairy- and nut-free and vegan-friendly (all the while, still full of flavor!).

Brussels Sprouts with Citrus, Avocado & Pumpkin Seeds
Serves 6

1 tsp lemon zest
1 1/2 tbsp lemon juice
1/2 tsp Dijon mustard
3 Tbsp extra-virgin olive oil
Salt/pepper to taste
1 lb brussels sprouts, trimmed, leaves separated
2 tbsp pumpkin seeds, toasted
1 avocado, sliced
1 red grapefruit OR blood red orange, peeled & sliced
In a small bowl, whisk together lemon zest, lemon juice and mustard. Gradually add oil, continuing to whisk and emulsify – season with salt/pepper to taste.

Toss lemon dressing with brussels sprout leaves and pumpkin seeds. Stir in avocado and citrus slices; season to taste.

Recipe credit: Whole Living Magazine, November 2012

Nutrition facts per serving:
Calories: 180 Fat: 13g (Sat. fat: 2g) Carbohydrate: 13g Protein: 4g Fiber: 4g Cholesterol: 0mg Sodium: 170 mg