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Method
Step 1
Heat a large frying pan over medium heat. Add the quinoa and cook, stirring, for 7 mins or until golden brown and crunchy. Set aside to cool completely.
Step 2
Cook the beans and baby broccoli in a large saucepan of boiling water for 1 1/2-2 mins or until tender-crisp. Drain well. Arrange bean mixture in a single layer over a wire rack on a large baking tray. Set aside to cool. Cut beans in half diagonally. Transfer bean mixture to a plate and place in the fridge to chill.
Step 3
In a blender or food processor, blend the herbs, vinegar, mustard, garlic and 2 tbs pistachios until well blended. With the motor running, gradually add the oil in a thin, steady stream until well combined. Season vinaigrette with salt and pepper.
Step 4
Using a mandolin or sharp knife, carefully slice the brussels sprouts as thinly as possible. Transfer to a large bowl. Just before serving, toss the brussels sprouts with 1/3 cup (80ml) of the vinaigrette to coat. Season.
Step 5
Arrange the brussels sprout mixture over a platter and top with the bean mixture. Top with the avocado. Spoon the remaining vinaigrette into the centre of the avocado halves. Sprinkle with the quinoa and remaining pistachios. Season with salt and pepper to serve.
Curtis Stone's avocado and shaved brussels sprouts salad
Serves88
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + Cooling and chilling time
+ Cooling and chilling time
Ingredients
1/2 cup (70g) cooked quinoa, chilled
225g green beans, trimmed
1 bunch baby broccoli, trimmed
1/3 cup mixed herb leaves (such as parsley, basil and tarragon)
1/4 cup (60ml) white wine vinegar
1 tsp Dijon mustard
1 garlic clove
1/2 cup (70g) chopped toasted pistachios
1/2 cup (125ml) olive oil
500g brussels sprouts, trimmed
2 avocados, halved, stoned, peeled
Description
Dig into this easy summer side that's loaded with avocado, shaved brussels sprouts and drizzled with a toasted pistachio herb vinaigrette.
Method
Step 1
Heat a large frying pan over medium heat. Add the quinoa and cook, stirring, for 7 mins or until golden brown and crunchy. Set aside to cool completely.
Step 2
Cook the beans and baby broccoli in a large saucepan of boiling water for 1 1/2-2 mins or until tender-crisp. Drain well. Arrange bean mixture in a single layer over a wire rack on a large baking tray. Set aside to cool. Cut beans in half diagonally. Transfer bean mixture to a plate and place in the fridge to chill.
Step 3
In a blender or food processor, blend the herbs, vinegar, mustard, garlic and 2 tbs pistachios until well blended. With the motor running, gradually add the oil in a thin, steady stream until well combined. Season vinaigrette with salt and pepper.
Step 4
Using a mandolin or sharp knife, carefully slice the brussels sprouts as thinly as possible. Transfer to a large bowl. Just before serving, toss the brussels sprouts with 1/3 cup (80ml) of the vinaigrette to coat. Season.
Step 5
Arrange the brussels sprout mixture over a platter and top with the bean mixture. Top with the avocado. Spoon the remaining vinaigrette into the centre of the avocado halves. Sprinkle with the quinoa and remaining pistachios. Season with salt and pepper to serve.
