loveandlemons5.0
Brussels Sprout & Avocado Salad
Brussels sprouts, broccolini & scallions tossed with a tangy & spicy citrus sriracha dressing and topped with creamy avocado! (Gluten-free, Vegan option).
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●skillet
📝 Preparation Steps
1
Whisk together dressing ingredients and set aside. (You can take a taste but remember that it might seem a little strong - it'll become more tame once it's on the brussels sprouts and everything else).
brussels sprouts, sliced in half2 cups
2
Heat a large skillet over high heat. Add a few teaspoons of oil. When it starts to sizzle add the brussels sprouts, cut side down (or as many as you can get cut side down quickly), with a few pinches of salt. Don't touch them for a few minutes until the cut-side starts to turn golden brown (turn one over to check). Once they have a good sear, flip them over, add the broccolini and continue cooking until tender, but not mushy. At the very end, toss in the scallions.
brussels sprouts, sliced in half2 cupssliced broccolini1 cup
3
Transfer the vegetables to a large plate, let them cool slightly, then toss with a bit of the dressing. Taste and adjust seasonings.
4
Toss the brussels sprouts & broccolini with the black rice, sliced avocado, mint, almonds, sprouts, and sesame seeds. Taste & toss with more dressing. Serve warm with extra lime slices and more sriracha if you like.
brussels sprouts, sliced in half2 cupssliced broccolini1 cupExtra lime slices, for servingsriracha (optional)1 teaspoonExtra sriracha, for serving
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