I love this time of year when Meyer lemons are in season! They can bring so much to a dish.

Especially in this roasted Brussels sprout salad with Meyer lemon dressing!

A Meyer lemon tastes like a cross between an orange and a grapefruit. It has the tangy citrus element but met with a floral sweetness.

I like pairing it with savory dishes, similar to how you might use yuzu in a dish. I used asian influences in this salad incorporating coconut aminos (a soy free soy sauce) sesame seeds and daikon radish.

Traditionally, when we come across roasted Brussels sprouts salads they are inspired by Fall flavors and paired with things like pecans and cranberries.

I feel like this salad highlights Brussels sprouts in a unique way pairing flavors inspired by Spring.

A Perfect Mix of Salt, Acid Fat and Heat…with a touch of Sweet

If you’ve seen Samin Nosrat’s Netflix series “Salt, Acid, Fat and Heat” you know the importance of all these elements to come together to make a perfectly crafted dish. The other element I like to add is a touch of sweetness and/or umami.

What I particularly love about the Meyer lemon dressing is that it brings out the umami of this dish. It pairs perfectly with the saltiness from the flakey salt and coconut aminos, the spice in the Brussels sprouts and the fat from the avocado and roasted cashews.

When a salad is bland, I think it’s a missed opportunity because you can truly create a lot of depth of flavor in a salad and a great diversity in the textures. I think a salad always needs to have a crunchy element so I added in some daikon radish and cashews to pair with the crispy Brussels sprouts.

Making Daikon Flowers

Since this dish was an inspired of when Winter meets Spring I wanted to add something that visually showcases the floral flavors from the Meyer lemon dressing.

To achieve this, you simply need to get daikon radishes, which are long white radishes available at many grocery stores.

You can substitute with another type of radish is you can’t find daikon. Cut into 1/4 inch slices and use these Flower Shaped Vegetable Cutters to make different flower shapes.

Then I mix them with a little coconut aminos to marinate for about 10 minutes which takes away any bitterness from the radish before plating. This is optional but it adds some flavor to the radish.

Roasted Brussels sprout salad with Meyer lemon dressing

Justine Colbert

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Cook Time 35

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American, asian, Japanese

Servings 1

Ingredients

Roasted Brussels sprouts

4 cups brussels sprouts, ends trimmed and halved
1 tsp coconut aminos
1 tsp meyer lemon juice
2 tsp maple syrup
3 tsp avocado oil
a pinch of flakey salt sub sea salt
1/4 tsp chili flakes

Salad Ingredients

3-4 handfuls of mixed greens
1/4 cup red onion, thinly sliced
1/2 avocado, sliced
1/4 diakon radish, sliced into 1/4 inch pieces optional: use flower shaped cutters for flower shape

Meyer Lemon Dressing

1/2 meyer lemon, juiced
2 tsp coconut aminos
2 tsp olive oil
2 tsp gamasio or toasted sesame seeds

Instructions

Preheat oven to 425F.
Trim the ends of Brussels sprouts and cut them in half.
Place the Brussels sprouts in a steamer pot, bring to a boil and steam for about 3-4 minutes then drain.
Into a large bowl, add Brussels sprouts, coconut aminos, avocado oil, meyer lemon juice, maple syrup, sea salt and chili flakes. Mix until well combined.
Add Brussels sprouts to a a baking sheet lined with parchment paper and roasted for 25 minutes.
Then remove from the oven and remove any very crispy bits and set them aside. Flip or give the Brussels sprouts a shake and place them back into the oven for an additional 10-15 minutes then remove and allow to cool for 5 minutes.
Into a bowl add mixed greens and red onions and mix in the Meyer lemon dressing. Top with roasted Brussels sprouts, avocado, daikon radish and extra sesame seeds or gomasio.
Enjoy!