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Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing
10 min prep time
15 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing
10 min prep time
15 min cook time
4servings
1 cup (side salad)
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Step-By-Step Instructions:
- In a large bowl, whisk together the garlic, mayonnaise, vinegar, honey, Dijon, basil, salt, and pepper.
- Trim and slice the Brussels sprouts into thin strips; add to the bowl with the dressing.
- Roughly chop the artichokes and add to the bowl.
- Medium dice the avocado and add to the bowl.
- Chop or tear the lettuce into bite-size pieces and add to the bowl; toss to combine the salad.
- Serve with a sprinkle of roasted flax seed.
Nutrition facts
4 Servings
-
Serving Size
1 cup (side salad)
- Amount per serving Calories 130
-
Total Fat
7g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 7mg
- Sodium 250mg
-
Total Carbohydrate
16g
- Dietary Fiber 7g
- Total Sugars 4g
- Added Sugars 1g
- Protein 5g
- Potassium 640mg
- Phosphorous 105mg
Ingredients
garlic (cloves)
2
mayonnaise (olive oil)
2 tbsp
white vinegar
4 tsp
honey
2 tsp
Dijon Mustard
2 tsp
dried basil
1 tsp
salt
1/8 tsp
black pepper
1/8 tsp
fresh Brussels sprouts
1/2 lbs
artichoke hearts (1 jar, in brine; quartered, drained, and rinsed)
6 oz
avocado
1/2 large
romaine lettuce
1 head
whole flax seeds (roasted)
1 tbsp
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