Mexican Brussels Sprouts and Broccoli Salad

This vegan brussels sprouts and broccoli salad is packed full of nutrients and flavor from pepitas, cilantro, cayenne, avocado, and fresh minced onion.

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Serves: 6
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Prep Time: 25 minutes
Cook Time: 2 minutes

Dietary Preferences



For the cilantro-lime dressing:

  • 1 cup fresh cilantro
  • 1 garlic clove
  • ¼ cup lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground cayenne
  • ¼ cup avocado oil
  • ¼ avocado
  • Water to thin as needed

For the salad:

  • 1 bag Ocean Mist Farms Season & Steam Brussels Sprouts Shreds
  • 1 bag Ocean Mist Farms Season & Steam Broccoli Florets
  • ⅓ cup red onion, minced
  • ¼ cup cilantro, chopped
  • ⅓ cup pepitas
  • Salt and black pepper, to taste


  1. Add all of the dressing ingredients to a blender or food processor and blend until smooth. Add water to thin as needed.
  2. Cook the Season & Steam Brussels Sprouts Shred and Season & Steam Florets separately in the microwave for 1 minute each. Transfer to a large serving bowl and allow to cool completely.
  3. Once the vegetables are chilled, transfer to a food processor and pulse a few times until a finely shredded consistency is reached. Take care not to over pulse so that the vegetables retain their texture. Alternatively, chop the vegetables finely by hand.
  4. Add vegetables back to the bowl. Add red onions, cilantro, pepitas and the cilantro lime dressing. Toss to combine. Season to taste with salt and black pepper and toss once more.

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