Brussels Sprout and Apple Salad
4 cups sliced brussels sprouts
2 honey crisp apples
2 cups cooked wild rice
1 avocado cut into 1/2 inch dice
1/2 medium sized red onion finely minced
1/2 cup toasted hazelnuts, roughly chopped
1/2 cup parsley
1/4 cup mint
10 chives minced
3 tablespoons olive oil
2 tablespoons lemon juice
Salt to taste
Trim the stems off the brussels sprouts and peel away any discolored outer leaves. Cut the brussels in half lengthwise and then slice thinly and place in large mixing bowl.
Cut the sides off of the apples and discard the core. Thinly slice the apples and add to the mixing bowl with the brussels sprouts. Add a splash of lemon to prevent the apples from oxidizing.
To the mixing bowl add hazelnuts, red onion and rice. Hand tear the herbs and add to the bowl. Pour in lemon juice, olive oil and a pinch of salt, then mix thoroughly with your hands to ensure everything is properly seasoned and coated with oil and lemon.
Once dressed, add avocado and mix carefully to maintain whole pieces.
Season with more salt to taste and sprinkle the chives over top of the serving bowl.