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Cultured Fennel, Avocado & Roasted Brussels Salad

A delicate roasted salad that is very simple once you have the cultures on hand, but the flavors are anything but simple.
Prep Time 1 hr
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American, European
Servings 8 servings


  • 2 lbs brussels sprouts washed and halved
  • 2 tsp Kirkland organic no salt seasoning OR 1/2 tsp garlic 1/2 tsp granulated onion, 1/2 tsp black pepper
  • extra-virgin olive oil for roasting sprouts
  • 2 large avocados
  • 1 english cucumber halved lengthwise and cut into 3/4″ slices OR roasted zucchini cut the same way
  • 1 quart/liter fermented fennel or apple ginger & lemon fermented fennel
  • 1/4 cup soaked and dried or sprouted pumpkin seeds optional
  • 1/4 cup pine nuts optional
  • 2-3 tbsp hulled hempseeds optional


  • Preheat oven to 400ºF
  • In a large cast iron pan or a baking sheet with a silicone mat, place halved brussels sprouts cut side up
  • Sprinkle with your favorite seasoning or with a mix of: 1/2 tsp granulated garlic, 1/2 tsp kosher or pink salt, 1/2 tsp granulated onion, 1/2 tsp black pepper.
  • Spray or drizzle with extra virgin olive oil and roast for 30-45 minutes. If you are using zucchini instead of cucumber, roast them together with the sprouts.
  • When the brussels have begun to blacken to your taste, remove them and toss with prepared cucumber or zucchini, seeds, 1/2-1 quart of fermented fennel of choice.
  • Halve your avocados and divide each half into 6 parts (three cuts: 1 lengthwise and then sideways in thirds)
  • Toss the avocado with the rest of the salad and serve. The fermentation liquid from the fennel culture will prevent the avocado from going brown too quickly.
Keyword avocados, Fennel, lemons, roasted brussels