OK, it’s Thanksgiving week, so I’m going to keep this short. Per usual, I feel a bit overwhelmed juggling kids out of school, working, cooking, cleaning, etc.. However, I do have very much to be thankful for: two beautiful and successful children, a supportive husband, a happy and healthy dog, great friends and the weather this week in San Diego is 67 degrees and sunny throughout the weekend.
Yeah, so stop complaining.
I’m also thankful for Brussel Sprouts. I’m obsessed with these cruciferous leafy globes. Roast, shred, sauté or eat them raw. They are crunchy, pungent, assertive and slightly spicy. Plus they contain sulforaphane, a chemical believed to have potent anticancer properties (Wikipedia). But don’t boil them, you loose the sulforaphane and I just don’t think they taste very good that way.
These raw brussel sprouts are thinly shredded and perfect for a light yet flavorful Thanksgiving first course. I ate so much I got a bit of a tummy ache (just a warning and totally worth it). These flavors pop and blend harmoniously into a refreshing starter.
Brussel Sprout Salad with Avocado and a Tangerine Vinaigrette
Yield: Serves 4
- 1 lb. brussel sprouts, trimmed and shredded
- 1/4 cup fresh squeezed tangerine juice
- 1 tablespoon seasoned rice wine vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 avocado, sliced and diced
- 1/4 cup toasted pumpkin seeds
- 1/4 cup pomegranate seeds
- 2 tangerines peeled and sectioned
- In a small bowl, blend tangerine juice, vinegar and mustard. Slowly whisk in olive oil until dressing is emulsified. Add salt and pepper to taste.
- In a large bowl toss brussel sprouts with dressing. Sprinkle top of salad with avocado, pumpkin seeds, pomegranate and tangerines.