Brussels Sprouts Salad with Grapefruit Vinaigrette
Prep time: 
Total time: 
Serves: serves 4-6
  • 4 cups shredded Brussels sprouts (about 9 oz)
  • 1 avocado, pitted, peeled and diced
  • 2 clementines, peeled, segmented and halved
  • ¼ cup pistachio kernels (shells removed)
  • ⅓ cup fresh grapefruit juice
  • ¼ cup Pompeian Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • salt and pepper, to taste
  1. In a large mixing bowl, stir together the Brussels sprouts, avocado, clementines and pistachio kernels.
  2. In a small bowl, whisk together the grapefruit juice, olive oil, garlic, salt and pepper until it is fully combined. The dressing should look cloudy -- which means it's emulsified and ready to use.
  3. Pour the dressing over the Brussels sprouts mixture and toss to combine. Taste, and season with additional salt and pepper, as needed.
  4. Chill until ready to serve.
Recipe by Sarah's Cucina Bella at