Brussels sprouts salad with avocado and blood orange

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!

Ingredients:

• 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! )

Directions:

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!