Crisp Brussels Sprouts & Creamy Avocado Salad with Lemon Vinaigrette

Trim and discard the tough outer leaves from the brussels sprouts. Thinly slice them crosswise toward the root, discarding the roots when finished. In a bowl, mash the avocado and mix in the lemon zest, lemon juice, and kosher salt until you have a smooth, slightly chunky dressing. Add the sliced brussels sprouts to the bowl and use your hands to massage them into the avocado dressing so each piece is coated evenly. Season with a few grinds of fresh pepper. Cover and chill for 30 minutes to allow the flavors to meld, or serve immediately for a bright, creamy salad.