Marvin Woods Brussels Sprouts, Red Pepper and Avocado Salad

1 lb.  Brussels sprouts
1 c orange juice
½ c grape seed oil
½ c white balsamic vinegar
2 T agave syrup or honey to taste
2 small red onions thinly sliced
¼ c chopped fresh cilantro
½ jalapeno pepper, seeded and thinly sliced
1 avocado, diced
2 roasted red peppers, diced

Bring a large pot of water to a boil over high heat.

Meanwhile, remove there outer leaves of the Brussels sprouts and set aside cores for possibly another use. (stock pot)

Fill a bowl with ice water.

Blanch leaves in boiling water until bright green, about 40 seconds.

Remove with a slotted spoon, and then plunge into ice water until cool 15-30 seconds.

Drain leaves on paper towels and blot dry.

In a medium bowl whisk together the next 7 ingredients.

Place leaves in a salad dish, add avocado and red peppers.

Drizzle dressing over salad.  Season with salt and pepper.

Toss to combine.

Country Living: November 2012