Brussel sprouts, avocado and pecan salad

Makes: 6 servings
Preparation: 10mns
Total: 20mns

Benefits: 
This is one of my favourite Brussel sprouts recipes! Brussels sprouts are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. This salad is very easy to make at home, and in my opinion the success hangs on the brussel sprouts being cooked just right.  Be careful not to over-boil them at the start. They should still be green and only just cooked through. 

Ingredients:
1kg brussel sprouts
2 avocados cut into cubes
A handful of raw pecan nuts
1 cup Balsamic Vinegar

Directions:

1. Heat some water in a pot, add the brussel sprouts once the water has started boiling. Remove them before they become soft and the color changes (about 4/5mns). Allow to cool slightly and cut them in half.
2. Sear them in a frying pan brushed with olive oil and remove.
3. Meanwhile place the balsamic vinegar in a nonstick pan.Set the heat to medium high. Bring the vinegar to a boil without reducing the heat on the stove.  Once the vinegar is brought to a boil, turn down the heat to medium low and let the vinegar simmer, stirring occasionally.  Keep cooking until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency. This should take 10mns approximately. Allow to cool.
4. Chop the avocado into cubes and mix with the brussel sprouts and pecan nuts.
   
5. Drizzle with the reduction and season with cracked black pepper and Himalayan pink salt.