Brussels Sprouts and Kale Salad with Green Goddess Dressing
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 304
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 12
- Sodium
- 494
- Total: 30 min
- Active: 30 min
Ingredients
Salad:
1 pound Brussels sprouts, shaved (about 5 cups)
1 bunch Tuscan kale, thinly sliced (about 3 cups)
One 7-ounce jar oil-packed julienne-sliced sun-dried tomatoes, drained (1 cup)
1 English cucumber, julienned
2 avocados, pitted and diced
Dressing:
1 clove garlic
2 teaspoons anchovy paste
3/4 cup mayonnaise
1/2 cup plain Greek yogurt
2 tablespoons red wine vinegar
2 teaspoons lime juice
1 cup fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
Pinch sugar
Kosher salt and freshly ground black pepper
Directions
- For the salad: Combine the Brussels sprouts, kale, sun-dried tomatoes, cucumber and avocados in a serving bowl. Set aside.
- For the dressing: Place the garlic clove in a food processor and pulse until minced. Add the anchovy paste, mayonnaise, yogurt, vinegar and lime juice and process until creamy. Add the parsley, chives and sugar. Process until smooth. Season with salt and pepper.
- To serve, drizzle the dressing over the salad or serve on the side.