Brussels Sprout & Avocado Salad

INGREDIENTS

• 2 cups brussels sprouts, sliced in half

• 1 cup sliced broccolini

• 1/4 cup chopped scallions

• A bit of coconut oil, for the pan

• Salt, pepper

• 1 cup (cooked) black rice

• 1/2 avocado, diced

• Handful of fresh mint

• Handful of sliced almonds

• Handful of micro sprouts

• Sprinkle of sesame seeds

• Extra sriracha, for serving

• Extra lime slices, for serving

DRESSING:

• 1/4 cup fish sauce

• 2 tablespoons orange juice

• 1 tablespoon lime juice

• 2 tablespoons rice wine vinegar

• 1 garlic clove, minced

• 1 tablespoon sugar (optional)

• 1 teaspoon sriracha (optional)

INSTRUCTIONS:

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).

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.

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, and with extra lime slices and more sriracha if you like.

SOURCE: https://www.loveandlemons.com/brussels-sprout-avocado-salad/

#glutenfree #vegan #healthyrecipes