Brussels “Caesar” Salad with Sourdough Croutons

Ingredients:

2 Bags / 20 oz of Brussels Sprouts

2 tbsp Olive Oil

1 tsp garlic powder

1 tsp onion powder

2 Slices Sourdough Bread

Nutritional Yeast (Dairy Free Version) or Parmesan Cheese

1/2 Avocado

4 tbsp Tahini

1 medium sized Lemon, juice

1 tbsp Extra Virgin Olive Oil

1 clove of Garlic, minced

1/4 tsp Onion Powder

4 tbsp Filtered Water

Salt and Pepper

Directions:

For the Brussels: Cut Brussels Sprout ends then thinly shred or chop into shreds. Add to large skillet pan drizzled with Olive Oil and Sea Salt. Toss and Cook over Medium- High Heat, stirring often. Cook for 7-10 min until edges become crispy/ browned. Remove from pan, add to a large serving bowl and sprinkle with Nutritional Yeast or Parmesan Cheese while still hot. Add 1/2 of an Avocado in small chunks to the bowl and mix together.

For the “Caesar” Dressing: Combine 4 Tbsp Tahini, the juice of 1 medium sized Lemon, 1 Tbsp Extra Virgin Olive Oil, 1 clove of Garlic, minced, 1/4 teaspoon Onion Powder, 4 Tbsp Filtered Water, Salt and Pepper to taste. Mix well or blend in food processor.

For the Croutons: Cut Sourdough bread into cubes and toss with olive oil, sea salt, garlic powder and onion powder. Toast in toaster Oven at 400 degrees for 4-5 minutes or until crisped.

Add the Caesar Dressing & the Croutons to the serving bowl and mix all ingredients well. Serve as a main dish or as a side with Chicken or Fish and enjoy!