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Raw Winter Salad

Recipe by Joanne Feehan

Jo Feehan of Second Helping showcases blood oranges in this delightful savoury winter salad full of crunch and flavour.

  • Finely grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon blood orange juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoon extra-virgin olive oil
  • freshly ground salt and black pepper
  • 400gm brussels sprouts
  • 2 tablespoons pumpkin seeds, toasted
  • 1 avocado, cut into chunks
  • 2 blood oranges, peeled and segmented
  1. Clean the Brussels sprouts and trim off the ends of the stems. Next, carefully peel off the outer leaves until you get to the lighter leaves in the middle.  Finely shred the paler inner leaves. I’ll be honest, this process can be a little fiddly, but I really like the combination of whole leaves and slaw like shred in this raw winter salad.  Put all of it in a bowl
  2. Whisk lemon zest and juice and mustard in a small bowl.
  3. Gradually add oil, whisking to emulsify, and season with salt and pepper.
  4. Toss dressing with Brussels sprout leaves keeping a little bit in reserve.
  5. Add avocado and blood orange and carefully mix through – hands are easiest.
  6. Place the raw winter salad on a flat serving plate, sprinkle with pumpkin seeds and drizzle on the reserved dressing.