SLICE: Trim the brussels stems and discard any loose or dirty outer leaves. Use a mandoline – and cut resistant gloves for safety! –  to CAREFULLY slice the brussels sprouts thinly, about 1 mm thick, then add them to a mixing bowl. Adjust the height of the mandoline blade so that it cuts slightly thinner and finely slice the onion into translucent half moons. Add them to the mixing bowl. Cut the end from the kumquats then use a knife to slice them thinly, using the tip of the knife to work out and discard any seeds. Add the sliced kumquats to the mixing bowl.

EMULSIFY: Combine all the dressing ingredients together. You can either whisk them together in a bowl to combine the oil and lemon juice or be like me and throw everything into a mini food processor to do this for you!

ASSEMBLE: Pour the dressing over the salad ingredients and toss together until everything is evenly coated. Taste and add sea salt, if needed. You can serve this straight away or marinate it for a few hours to mellow out the onions and soften the brussels sprouts a little. Whichever you choose, don’t forget the avocado! Cut the avocado in half, discard the pit and scoop out the avocado flesh, then slice each half finely and add to the salad just before serving.