Broccoli, Brussels sprouts and avocado make the most delightful green salad.
1 large head broccoli
1 bunch brussel sprouts
1 handfuls chopped fresh parsley
1 tablespoon tahini
1 tablespoon lemon juice
1 ripe avocado, diced
Salt and Pepper
Red Pepper Flakes
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Preheat the oven to 400° F. Wash the broccoli and brussel sprouts. Cut the broccoli into florets, including the tender part of the stem. Cut the stems off the brussel sprouts and cut in half. Put the brussel sprouts and broccoli on a rimmed baking sheet lined with parchment paper. Drizzle generously with olive oil and sprinkle with salt, pepper, and red pepper flakes. Toss well. Roast in the oven for about 40 minutes.
For the dressing, combine the tahini, lemon juice and salt in a bowl. Stir, adding water as needed for texture, and add the chopped parsley. When the vegetables are cooked, let cool then add the avocado and gently toss. Drizzle the dressing on top. Enjoy!