Brussels Sprouts Guacamole with Pickled Red Onions is delicious as an appetizer for the winter holidays. It tastes as incredible as it looks!
1 lb Brussels Sprouts
1 teaspoon sea salt
pickled onions (see Pickled Red Onions Recipe)
1 tbsp capers, drained
1/2 tsp paprika
1 tbsp jalapeño, diced
1 tbsp cilantro, chopped
1 tsp sea salt
1 package mini toasts (or crackers)
- Trim Brussels Sprouts. Place in a medium pot, cover with water and add 1 tsp salt. Bring to a boil, on medium heat, until fork tender – approximately 20 minutes. Strain and let cool for a few minutes.
- Place in a food processor and blend until smooth. Add in avocado, jalapeñ0, cilantro, sea salt, and a sprinkle of smoked paprika. Blend until smooth. Cool in the refrigerator for 30 minutes.
- Spread on mini toasts and top with red onions and capers.
- Place on a platter and serve.
I recommend making the mixture at least 30 minutes before serving, allowing the guacamole to cool in the refrigerator. You can make it hours before serving as long as it is tightly covered and refrigerated. You can top it on the mini toasts or crackers within 30 minutes of guests arriving.
Keywords: cold brussels sprouts appetizer, vegan brussels sprouts appetizer, mini toast appetizer, avocado appetizer, guacamole