Thursday, May 24, 2012

Roasted Brussels Sprout, Avocado and Tomato Salad

I love roasted brussels sprout, and have always been interested in using roasted vegetables in salads, since I really like the chao tar (burnt) smell that roasted vegetables always have. It's not a 'burnt' smell per se, but the crisp caramelization on the edges of the brussels sprout do give a slightly smoky flavor to the salad.



Ingredients (2 servings)
  • 4 oz brussels sprout, halved
  • 2 tablespoons cooking oil
  • salt and pepper to taste
  • 1 tomato, diced
  • 3 - 4 tablespoons pecans, chopped
  • 1/2 avocado, cubed
  • 1/2 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons goat cheese, crumbled
  • [optional] other salad vegetables
  • [optional] croutons


Method
  • Toss the brussels sprout halves in the cooking oil, and add salt and pepper to taste.
  • Spread the brussels sprout on a baking sheet and bake at 450F for 8 to 10 minutes.
  • When the brussels sprout are done, put them in a large mixing bowl.
  • Add the tomato, avocado, pecans and toss.
  • Add the lemon juice, goat cheese, extra virgin olive oil, salt and pepper.
  • Toss lightly and serve.

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