Brussel sprouts, avocado and mango salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Connie Veneracion


  • 8 frozen Brussel sprouts thawed
  • 1 teaspoon black sesame seeds
  • 1/2 cup salted cashew nuts
  • cooking oil for frying
  • 1 saba banana cut into one-inch cubes
  • 1/2 ripe mango
  • 1/2 ripe avocado
  • snipped parsley


  • Cut the Brussel sprouts in half. Sprinkle with salt. Place in a heat proof dish and steam over briskly boiling water for about 10 minutes or just until tender. Take out of the steamer and cool.
  • While the Brussel sprouts are in the steamer, toast the sesame seeds in a small oil-free frying pan until they glisten with oil. Tap the sesame seeds into a small plate and cool.
  • In the same frying pan, toast the salted cashew nuts. Transfer to another plate and cool.
  • Heat the cooking oil in the frying pan. Fry the cubed saba banana until golden. Scoop out, transfer to a plate line with kitchen paper and cool.
  • Dice the mango and avocado.
  • Toss everything together and sprinkle with parsley.