Brussels sprouts ripen in the cool temperatures, and they are simply jam packed with fiber and nutrients like vitamin C and K. Sadly, their bitter taste scares a lot of people away, unless they are laden with butter or oils. We invented a fun, spicy way to enjoy them as a main dish for Meatless Monday (served perhaps with a bit of quinoa or barley).
- 2 cups fresh Brussels sprouts
- 1 tsp lime zest
- 1/2 cup lime juice
- 2 tbsp olive oil
- 1/4 cup scallions, chopped
- 1 jalapeño, minced
- 1/2 cup cilantro, chopped
- 1 avocado, cubed
- 1 red bell pepper, finely chopped
Steam cleaned, whole Brussels sprouts for 6-8 minutes until tender. Rinse with cold water then slice sprouts in half and set aside.
In a large mixing bowl, whisk together lime zest, juice, olive oil, scallion and jalapeño. Season with salt as desired. Gently fold in the sprouts and red pepper then cover and refrigerate for 2-3 hours at minimum. Overnight is better! Before serving, blend in avocado and cilantro and keep refrigerated until ready to eat.