I’m pretty sure this one covers all of my major food groups: green vegetables, avocado, almonds, mint, lime & sriracha. In fact, I could probably stop right here and live happily ever after. I could change our name to The Brussels Sprout Blog and take pictures of this dish – every day – just in a different bowl (you know, to keep things exciting).
Of course, I’m kidding, but I do really love this combo. What really pulls it together is the fish sauce (don’t worry, if you’re vegetarian you can sub it out), but it really brings the most amazing salty-rich flavor to the bold, tangy dressing. And it’s perfect with brussels sprouts. Feel free to add (or omit) any grain you want… I happen to be in love with forbidden rice right now. It’s healthier than white rice and it conveniently takes SO much less time to cook than brown rice. Dressing inspired by this one from Food 52 which was inspired by David Chang’s recipe in the Momofuku cookbook.
