There’s a shaved Brussels sprout salad in our Cookbook (page 68) that’s one of my go-to salads in the fall and/or winter. It has a tangy citrusy dressing and it’s tossed with cranberries and pine nuts. A few weeks ago while I was planning to make that salad for Thanksgiving, I saw a sprout and ricotta toast recipe on Epicurious and got the idea that my favorite little salad would make a bright festive appetizer. Instead of using ricotta cheese to hold the filling onto the toast I used smashed avocado – because I can never resist yet another seasonal avocado toast.
This one is super simple and also pretty healthy as far as holiday fare goes. Assemble the salad (which you can do far in advance, if you like). Before your guests come, toast the toasts, smash the avocado and top each toast with a bit of the salad.
If you’re not having a party, these are equally delicious for lunch with a bowl of soup.
