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Curtis Stone's avocado and shaved brussels sprouts salad

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  • Healthier living
  • Vegetarian
  • Vegan
  • Wheat free
  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free
  • Shellfish free
  • Seafood free
  • High in dietary fibre

Dig into this easy summer side that's loaded with avocado, shaved brussels sprouts and drizzled with a toasted pistachio herb vinaigrette.

  • Serves8
  • Cook time10 minutes
  • Prep time15 minutes, + Cooling and chilling time
Avocado and shaved brussels sprouts salad with a bunch of broccolini

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 small avocados, halved, stoned, peeled

Nutritional information

Per Serve: Energy: 1204kJ/288 Cals (14%), Protein: 7g (25%), Fat: 25g (36%), Sat fat: 4g (17%), Carb: 6g (2%), Sugar: 3g (3%), Fibre: 7g (23%), Sodium: 81mg (4%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.