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.
Recipe by Love and Lemons at