Brussels sprouts & fennel slaw

Makes approximatelyย 2 servings

INGREDIENTS

  • 18-20 Brussels sprouts
  • 1/2 fennel bulb
  • Small handful of mint leaves shredded

FOR THE AVO MAYO

  • 1/2 avocado
  • 1/2 cup sunflower seeds
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon yellow mustard powder
  • 3/4 cup water
  • 1/4 cup extra-virgin olive oil
  • Generous pinch Himalayan or sea salt

FOR THE COCONUT BACON

  • 1 cup of coconut chips
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • Generous couple pinches of Himalayan or sea salt
  • 6 tablespoons Coconut aminos (or you can sub in tamari but reduce to 4 tablespoons)

 

METHOD

Finely slice the sprouts, fennel and put into a bowl with the shredded mint. Coat the coconut chips in the dressing and bake in the oven at 150ยฐC for approx. 15-20 mins, checking regularly. Meanwhile blend all of the avo mayo ingredients in a high speed blender. Add around 4-6 tablespoons of this to the sprouts bowl and coat thoroughly. Top with the bacon.