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. Ashley G

    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!

  2. Sini from

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

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

  4. cheri from

    I love anything avocado, looks great!

  5. 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.

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

  7. 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.

  8. Shannon

    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!

  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

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

  10. Melissa from

    Yum this is my kind of salad. Delicious.

  11. Pang from

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

    • jeanine

      ha, yep, love 🙂

  12. Eileen from

    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!

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

    • jeanine

      Thanks! I just love them 🙂

  14. Isadora from

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

    • jeanine

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

  15. Jenni from

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

    • jeanine

      Hi Jenni, me too! The perfect balance…

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

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.