Brussels Sprouts Salad

From Country Living, October 2010

½ pound brussels sprouts
½ cup orange juice
¼ cup grapeseed oil
¼ cup white balsamic vinegar
3 tsp. agave syrup
1 small red onion, thinly sliced
2 tbsp. cilantro, chopped
¼ tsp. jalapeño, finely chopped
½ avocado, diced
1 roasted red pepper, diced
Salt and ground black pepper

Remove outer leaves of brussels; discard cores. Blanch leaves in a pot of boiling water until bright green, about 40 seconds; then plunge into a bowl of ice water.
In a bowl, whisk together juice, oil, vinegar, syrup, onion, cilantro, and jalapeño. Drain brussels; in a bowl, combine with avocado, red pepper, and salt and pepper to taste. Toss with dressing and serve.

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