Vegan Caesar Brussels Sprout Salad with Crispy Croutons
Ingredients
- 20 ounces Brussels sprouts
- Avocado
Dressing
- 3 cloves garlic, crushed
- 2 tablespoons dijon mustard
- 1.5 tablespoons white vinegar
- 4 tablespoons tahini
- 0.5 cup water
- Juice of 1 large lemon or 2 small lemons
- 3 tablespoons olive oil
- 1.5 teaspoons onion powder
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.25 teaspoon pepper
Croutons
- 4 slices rustic or sourdough bread
- 0.5 tablespoon onion powder
- 0.5 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
Preparation
Croutons
Preheat oven to 350 degrees F.
Cut bread into cubes and place on a baking sheet lined with foil or parchment paper.
Drizzle with 2 tablespoons olive oil and sprinkle with onion powder, garlic powder, and salt.
Bake for 10-15 minutes or until golden.
Dressing
In a medium-sized bowl, combine all dressing ingredients and whisk together until well combined.
Salad
Cut the ends off the Brussels sprouts and thinly chop them into shreds, then place in a large mixing bowl.
Once ready to serve, pour the dressing over the Brussels sprouts and toss to combine.
Add the croutons, an extra crack of black pepper, avocado slices, and enjoy.
Notes
This recipe serves 5-7 as a side dish.
You can add or replace Brussels sprouts with romaine or other greens.
