Rinse the Brussels sprouts and trim the dry base of each one, being careful not to cut too close or else it’ll fall apart. Peel off any discoloured or brown leaves.
You can shred the sprouts in a food processor, or slice them by hand, then add to a mixing bowl.
Shake the orange and poppyseed vinaigrette in a jar and pour it over the sprouts, and season. Use your hands to massage the dressing into the veggies to let the flavours mingle.
Cut off the ends of the oranges, then slice the peel close to the flesh to avoid the white pith. Discard any pith and seeds, then cut into a medium dice.
Wash, peel and dice the avocado and if you want, squeeze a bit of lemon juice to prevent it from browning.
Add the oranges and avocados to the bowl with the sprouts. Season lightly and mix gently, then taste and adjust the seasoning.
Arrange in a salad bowl, garnish with orange slices and a sprinkle of poppyseed. Serve and Enjoy!
Recipe by Salads by Anastasia