Appetizers and Sides Main Dishes

Brussels sprouts salad with avocado and blood orange

February 14, 2016

The delicious main-course salads at Mandy’s on Crescent Street in Montreal are very inspiring. Here is a very nourishing version rich in vitamin C, folate, fiber and antioxidants. Mandy’s is a must for lunch if you ‘re in the area!


  • 2 cups fresh or frozen brussels sprouts (I used frozen), cooked, cooled and cut into thin slices
  • 1 blood orange, peeled and cut into chunks
  • 1 avocado diced
  • pumpkin seeds (optional)
  • the juice of 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp grain mustard ( old )
  • 2 tsp maple syrup (I used the yuzu maple syrup by Isens, yum! )


  1. In a small bowl, blend the oil with the lemon juice, mustard and maple syrup.
  2. In a bowl, toss the pieces of Brussels sprouts, blood orange and avocado.
  3. Pour dressing and sprinkle the pumpkin seeds, serve and enjoy immediately!

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