Roasted Brussels sprout salad with Meyer lemon dressing
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!