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.
Cook for 7-10 min or until edges are crispy/ browned.
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.
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
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.
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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