Brussels Sprout, Broccoli & Avocado Rice

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 2 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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Katrina @ WVS from on said:

    Mmm this salad is FILLED with goodness!! Looks awesome!

  2. Jenni from on said:

    That dressing sounds delicious. I love anything salty-sweet! Especially when it comes to Asian flavors.

    • jeanine from on said:

      Hi Jenni, me too! The perfect balance…

  3. Isadora from on said:

    I would have never though to mix brussel sprouts and avocados together, but this looks and sounds amazing!

    • jeanine from on said:

      You should try it – I love the contrast of the creamy texture (especially if you can get your brussels sprouts crispy).

  4. Ooh yes! I think you and I are equally passionate about brussels sprouts. This salad is making my mouth water!

    • jeanine from on said:

      Thanks! I just love them 🙂

  5. Lisa from on said:

    simply beautiful!

  6. Eileen from on said:

    What a gorgeous salad! I love the idea of combining two hardy winter veg with a tangy, salty, herby dressing for maximum flavor punch. Hooray!

  7. Pang from on said:

    I just love that sriracha is one of your food group 🙂

    • jeanine from on said:

      ha, yep, love 🙂

  8. Melissa from on said:

    Yum this is my kind of salad. Delicious.

  9. Ooh, I’ve just got some brussel sprouts in my veg box so might have to give this a go! Never used sriracha before, is it quite easy to get hold of? Thanks 🙂

    • jeanine from on said:

      Hi Merri, it should be in the asian aisle of most stores (oh and careful with it, a little goes along way!)

  10. Shannon on said:

    I’m on this crazy new diet, well, really a lifestyle change, which involves little to no grains, no sugar, and no dairy. Your blog has been a lifesaver! I can eat incredibly delicious meals AND stick to my dietary restrictions. My hubby and I thank you!

  11. What a gorgeous salad. I’m really trying to like brussell sprouts…maybe I’ll shred them but I want to try this lovely salad.

  12. What a beautiful dish, not to mention sounds right up my alley. I love experimenting with brussel sprouts!

  13. Zoinks! How I love dear, dear Brussels sprouts. This looks amazing. It’s like you took everything in my fridge and dumped into artfully into a perfect salad. I could see myself eating myself silly on this.

  14. cheri from on said:

    I love anything avocado, looks great!

  15. Sriracha is absolutely my favorite food group. Love me some chopped salad, especially with an Asian flair. A must try!

  16. Sini from on said:

    Crispy Brussels sprouts and creamy avocado – what a combination! Can’t wait to make this next week!

  17. Ashley G on said:

    It’s almost as if you crawled inside of my head with this blog. Every recipe you post sounds like the perfect meal to me. This one especially!

  18. 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!

  19. Cam on said:

    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 from on said:

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

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

  21. Paulbear01 from on said:

    Great dish!

  22. Diane on said:

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

    • jeanine from on said:

      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!)

  23. Kim Best from on said:

    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!

  24. David Miller from on said:

    Such beautiful food you show! Love you guys!

    • jeanine from on said:

      thanks David!

  25. Sara Smith from on said:

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

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