I made a larger than usual batch of salad yesterday, wanting to use my brussels sprouts before they turned. I used about 4 cups of brussels spouts, cutting off the ends and cleaning them before slicing them thinly and stirring them up so they break apart into thin shreds.
To that, I added 1 cup of chopped red onion and the segments of 2 grapefruits I supremed. I also squeezed the juice of 1 lemon into the salad. Then I added some salt and a couple dashes of cayenne. The cool thing about cayenne is though it can be dangerously hot, with citrus it can develop a wonderful sweet heat that is pure magic. Normally I would add a TBSP of walnut oil or olive oil to help the citrus and cayenne dressing cling to the veggies better, but I opted to leave it out for a sharper flavor. If you want the salad to be a little more mellow, just add a bit of oil.
This made about 10 servings, so I will have some luscious salad for a while.
Single Servings 