Brussels Sprout, Broccoli & Avocado Rice

Brussels sprouts, broccolini & scallions tossed with a tangy & spicy citrus sriracha dressing and topped with creamy avocado! (Gluten-free, Vegan option).

Brussels sprout & avocado salad

I’m pretty sure this one covers all of my major food groups: green vegetables, avocado, almonds, mint, lime & sriracha. In fact, I could probably stop right here and live happily ever after. I could change our name to The Brussels Sprout Blog and take pictures of this dish – every day – just in a different bowl (you know, to keep things exciting).

brussels sprout & avocado salad brussels sprout & avocado salad

Of course, I’m kidding, but I do really love this combo. What really pulls it together is the fish sauce (don’t worry, if you’re vegetarian you can sub it out), but it really brings the most amazing salty-rich flavor to the bold, tangy dressing. And it’s perfect with brussels sprouts.

Feel free to add (or omit) any grain you want… I happen to be in love with forbidden rice right now. It’s healthier than white rice and it conveniently takes SO much less time to cook than brown rice.

Dressing inspired by this one from Food 52 which was inspired by David Chang’s recipe in the Momofuku cookbook.

5.0 from 3 reviews

Brussels Sprout & Avocado Salad

For the dressing:
  • ¼ cup fish sauce or soy sauce, to taste
  • 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)
For the salad:
  • 2 cups brussels sprouts, sliced in half
  • 1 cup sliced broccolini
  • ¼ cup chopped scallions
  • A bit of coconut oil, for the pan
  • Sea salt and fresh black pepper
  • 1 cup cooked black rice
  • ½ 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
  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 with extra lime slices and more sriracha if you like.
Vegan/vegetarians: sub soy sauce or tamari for the fish sauce, but add only 2 tablespoons, not ¼ cup. (you can always add more, to taste).

Feel free to roast your brussels sprouts & broccolini in the oven if you prefer.



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Rate this recipe (after making it):  

  1. Gil

    Cooked tonight as posted.
    Was a bit apprehensive about the fish sauce but the whole thing turned out really good. The key is to add the sauce to your own liking[in other words: you don’t have to use all of it].
    Also, we thought that a side of Sriracha is a must when serving this dish.
    Really yummy !
    Thanks Jeanine !

  2. Sara Smith from

    That’s good for my health! Thank you with your introduction from step to step to make the delicious meal!

  3. Such beautiful food you show! Love you guys!

  4. Kim Best from

    It’s been called nasty, detestable, obnoxious, sad, sour and soggy. But the Brussel Sprout is a “trending” vegetable. Easter is a perfect opportunity to incorporate this new food status symbol into your life!

  5. Diane

    I love fish sauce but my husband hates it. Any substitute for it?

    • jeanine

      soy sauce or tamari (to taste, since it’s not quite an equal swap)… OR you can do what I do and just don’t let your husband watch you make it, and maybe he’ll never know in the end :). (Fish sauce is definitely off-putting right out of the bottle!)

    • Gil

      Don’t tell him 🙂
      My wife can’t stand the word *anchovies* to begin with, but I use them often in sauces for some of her now favorite Mediterranean dishes….
      I’ve often experienced that people have preconceived ideas about a certain flavors.
      For this recipe, I’d add generous squeezes of lime when serving to subdue the fish sauce to a background flavor.

  6. Can’t wait to try this! I love brussels sprouts! What a great salad!

  7. Cam

    Made this tonight and loved it! Just one minor tweak – substituted red quinoa for the rice and used broccoli as I couldn’t find broccolini.

    Fish sauce can be a daunting ingredient to some, but it was fabulous in this salad!

    • jeanine

      Hi Cam, I’m so glad you liked it, thanks for sharing… glad you liked the fish sauce!

  8. Just made brussels sprouts tonight and um . . . they were awful! I am determined to find a way to make this vegetable! I am trying this next. It sounds and looks yummy. Crossing my fingers!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.