Eating well should be an adventure not a lesson in drudgery! And the internet makes it easier to take our own culinary adventure each and every day if that’s what we want to do. The other day I googled forbidden/black rice and found this wonderful recipe. I hope that you enjoy it as much as we did!

 

Brussels Sprout & Avocado Salad

A recipe from Love & Lemons….

brussels sprout & avocado salad

Ingredients

    • 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)

Instructions

  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.

Notes

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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