This salad, which is essentially shredded brussel sprouts smothered in a creamy tahini dressing and topped with avocado and bean breadcrumbs, was inspired by a recipe from Bibbi’s More Good Food.
Her recipe called for kale, which for some reason I couldn’t find in any of the stores I tried. So I decided to use brussel sprouts and slice them finely. Her recipe also called for breadcrumbs, but I needed this salad to be gluten free. Instead I made bean breadcrumbs, a concept I discovered on instagram which turned out to be delicious, not to mention a genius way to add protein and fibre to a salad.
In the end I took her tahini caesar dressing (edited ever so slightly) and the avocados and created this crunchy, creamy brussel sprout salad.
A protein packed, fibre rich brussel sprout salad that will blow your tastebuds away.
Servings: 3 large servings
Ingredients
- 300 grams brussel sprouts thinly sliced
- 2 avocados sliced
- tahini caesar dressing recipe below
- bean breadcrumbs recipe below
Tahini Caesar Dressing
- 2 tablespoons tahini
- 4 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- ½ teaspoon (each) salt and pepper
- ½ teaspoon honey
Bean Breadcrumbs
- 1 can butter beans rinsed well and patted dry
- ½ tablespoon olive oil
- ½ teaspoon (each) salt and dried herbs
- ¼ teaspoon (each) pepper and garlic powder
Instructions
- Add brussel sprouts to a bowl and pour the tahini caesar dressing over the brussel sprouts and coat well.
- Top with 2 avocados and the bean breadcrumbs.
Tahini Caesar Dressing
- Blend all ingredients until smooth.
Bean Breadcrumbs
- Add ingredients to a blender and pulse until it resembles a coarse mixture.
- Spread on a lined baking sheet and bake at 180? for 18 minutes. Let cool and break down the chunks into crumbs.
