Vegan Brussels Caesar Salad with Sourdough Croutons
Chop & Thinly Shred Brussels. Toss with Olive Oil & Sea Salt. Add into pan over Medium High Heat. Stir often.
1
Cook for 7-10 min or until edges are crispy/ browned.
2
Remove Brussels from pan, add to large serving bowl with 1/2 Avocado, cut into small chunks. Sprinkle Nutritional Yeast or Parmesan Cheese on top.
3
Cut Sourdough bread into cubes and toss with olive oil, garlic powder, onion powder and sea salt. Toast in toaster oven at 400 for 4-5 min until crisp
4
Combine 4 tbsp Tahini, Juice of 1 Lemon, 1 tbsp EVOO, 1 clove minced Garlic, 1/4 tsp Onion Powder, 4 tbsp filtered water, salt and pepper. Mix well.
5
Slowly drizzle some of the Caesar Dressing over the Brussels. Mix well and taste. Add more of the dressing if needed. Add Croutons, mix and enjoy!
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