Vegan Caesar Brussels Sprout Salad with Crispy Croutons
Ingredients
- 20 ounces Brussels sprouts (or you could add or replace with romaine or any greens you want)
Dressing
- 3 cloves garlic, crushed
- 2 tablespoons dijon mustard
- 1 1/2 tbsp white vinegar
- 4 tbsp tahini
- 1/2 cup water
- Juice of 1 large lemon or two small lemons
- 3 tbsp olive oil
- 1 1/2 tsp onion powder
- 4 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp pepper
Croutons
- 4 slices rustic or sourdough bread
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tsp salt
- 2 tbsp olive oil
Preparation
Croutons
Preheat oven to 350 degrees F.
Cut bread into cubes, place on a baking sheet lined with foil or parchment paper.
Drizzle over 2 tbsp olive oil then sprinkle over onion powder, garlic powder and salt.
Place in the preheated oven for 10-15 minutes or until golden.
Dressing
In a medium sized bowl combine all dressing ingredients and whisk together until well combined.
Salad assembly
Cut Brussels sprouts ends then thinly chop into shreds, place in a large mixing bowl.
Once ready to serve, pour dressing over, toss, add croutons and an extra crack of black pepper, add avocado slices and enjoy!
