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Brussels Sprout & Avocado Salad


  • 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


  • 1/4 cup fish sauce

  • 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)


  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.

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