Tuesday, March 18, 2014


If you are not a brussels sprout person, this salad may change your mind. You'll get the amazing benefits of eating this healthy veggie loaded with essential vitamins A, B, C, folate, and antioxidants that can reduce your risk of cancer. The recipe calls for broccolini which looks just like broccoli but with longer stems and shorter florets. The cooking time for broccolini is shorter than broccoli because it is more tender. If you can not find broccolini for this recipe, you can substitute it with regular broccoli. 

The original salad dressing calls for 1/4 cup fish sauce. I replaced it with soy sauce and followed the author's instructions to use 2 tablespoons instead of 1/4 cup. 

  • 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 tablesooons rice wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon sugar (optional)
  • 1 teaspoon sriracha (optional)
  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.
Vegan/vegetarians: sub soy sauce or tamari for the fish sauce, but add only 2 tablespoons, not 1/4 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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