Brussels Sprouts Salad with Lime & Miso from "The First Mess"

I don’t remember the first time I stumbled upon Laura’s blog, The First Mess. It was probably about four or five years ago. But I know that from the minute I did, I knew I had found something special. Making Laura's plant-based food is pure comfort, pleasure, and nourishment. Her recipes always have that special touch that makes them unique, while being totally approachable.

I’ve been eagerly anticipating the arrival of her first cookbook, The First Mess, ever since Laura announced she was writing it almost two years ago. I knew this book would be one-of-a-kind, but it somehow managed to exceed my expectations. We were driving from Montreal to Toronto a few days after I received the book, and I read it from cover to cover during the entire ride, not able to put it down. I usually skip right to the recipes and actually rarely read cookbooks. But Laura’s book is different. You want to dive right into her inspiring life and story - from when she was helping her dad with the farm market, to when she was learning the ins and outs of professional cooking in culinary school. You want to learn every little tip and trick she knows in the kitchen - from how she stocks her pantry to what her go-to kitchen tools are. But the one thing that stands out the most is how passionate Laura is about food, and how it’s obviously part of her DNA. That love for cooking with real, whole ingredients jumps right at you from every page, and it’s to me what makes this book so special.

I chose to share a salad recipe here with you because to me, Laura is the queen of salads. Whenever I want to bring a salad to a potluck, I head over to her blog and I know I’ll find something to make right away. This one here has all the things I love the most: crispy Brussel sprouts, creamy avocado, a little heat from the chili, crunchy toasted seeds, and a perfectly balanced miso dressing. It has become a go-to at home, I make it at least once a month. I usually eat it as a main, sometimes with a plant-based protein on the side, or just on its own. It’s really, really good.

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Recipe from The First Mess by Laura Wright. Copyright © 2017. Reprinted by permission of Penguin Random House Canada Limited. If you’re into plant-based cooking, this book is an absolute must-have. It is truly a gem, and a book I will cherish for many, many years to come.

Brussels Sprouts Salad with Lime & Miso

Dressing

• 1 1/2 tbsp (22 ml) fresh lime juice

• 1/2 tsp (2 ml) lime zest

• 2 tbsp (30 ml) virgin olive oil

• 1 tsp (5 ml) Dijon mustard

• 2 tsp (10 ml) mellow or light miso

• 1 tsp (5 ml) pure maple syrup

• salt and pepper, to taste

Salad

• 1 pound (454 g) Brussels sprouts, trimmed and quartered

• 2 tsp (10 ml) virgin olive oil

• 1/2 tsp (2 ml) dried chili flakes

• salt and pepper, to taste

• 1 small ripe avocado

Garnishes

• 1/4 cup (50 ml) chopped fresh mint leaves

• 1/4 cup (50 ml) chopped fresh basil leaves

• 1/4 cup (50 ml) toasted sunflower seeds

• minced fresh chili pepper (optional)

instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Make the dressing

1. In a jar with a tight-fitting lid, combine the lime juice, lime zest, olive oil, Dijon mustard, light miso, maple syrup, salt and pepper. Tightly secure the lid, and shake the jar vigorously to combine. Mash any remaining lumps of miso with a spoon. Set aside.

Make the salad

1. Place the quartered Brussels sprouts onto the baking sheet. Drizzle with the olive oil and season with the chili flakes, salt, and pepper. Toss to coat and slide the baking sheet into the oven. Roast for about 20 to 25 minutes, flipping once at the halfway point. Brussels sprouts should appear evenly charred or browned.

2. Transfer the hot Brussels sprouts to a medium bowl. Pour half of the dressing over the Brussels sprouts and toss to coat.

3. Transfer the Brussels sprouts to a serving platter. Peel the avocado and remove the pit. Roughly dice the avocado and scatter the pieces on top of the Brussels sprouts. Drizzle the remaining half of the dressing over the salad. Garnish with the chopped mint, chopped basil, toasted sunflower seeds, and minced chili, if using. Serve immediately.