Cooking healthy is very important to me (don’t get me wrong, I have my days where all I want is pizza), but cooking healthy is always seen as dry and boring. I’ve taken my love for tacos and added them to a salad (that I usually top with my three-pepper steak).
This salad is very filling, the dressing is easy to make, and if you have any love for Brussels sprouts, welcome to your new favorite fix! I get a lot of joy out of using my mandoline to get the perfect sized Brussel for my salad. I do a huge bowl because it keeps for a few days, and I eat this casually by throwing my dressing in it throughout the week. Healthy to me isn’t complex, shouldn’t be more time consuming and should help you make your body feel good.
I was a clean eater for years and because of that I have learned a few tricks to making things pop in taste while cutting back in unhealthy fats, in abundance of carbs and unnecessary excess sugars. I know that sounds like crazy health speak, but small changes made my body happy. This salad helped focus me, keep me beyond full and heck, it gave me a trick up my sleeve at friend and family gathers.
Feel free to show off, or on a date night surprise them with something a bit new and out of left field! Top this as well with any of your favorite nuts (I love it with sliced almonds). This is great with almost any simply grilled protein and the clean up is a joke.
Brussels Sprout and Artichoke Salad with Creamy Cilantro Lime dressing
Equipment
- Food Processor
- Mandoline Slicer
- Bowl
Ingredients
- 1 lb Brussels sprouts
- 14 oz can of artichoke hearts in water
- 6 oz broccolini
Dressing
- 1 bunch cilantro
- 2 cloves garlic
- ¼ cup olive oil
- 1 ½ tbsp red wine vinegar
- juice of 3 limes
- ¼ cup Greek yogurt
- salt & pepper (to taste)
Instructions
Dressing
- In a food processor, put in garlic till chopped, add cilantro and pull 5 times (till diced).2 cloves garlic, 1 bunch cilantro
- Add in Yogurt, Olive Oil and Red Wine vinegar and pulse.¼ cup olive oil, ¼ cup Greek yogurt, 1 ½ tbsp red wine vinegar
- Add in Juice of 3 Limes and blend for a minute until smooth.juice of 3 limes
- Refrigerate until use (will keep for about 3 days).
Salad
- Wash and dry Brussels Sprouts and Broccolini1 lb Brussels sprouts, 6 oz broccolini
- Using a mandoline, on a medium setting, run the Brussels Sprouts over top first until you hit the base. Do this with the full pound, put in large bowl, big enough for full salad.
- Cut the tops off the broccolini and discard the wooded parts. Add to bowl.
- Drain the Artichokes and add to bowl (you can chop them but I leave them whole because they are fun to find).14 oz can of artichoke hearts in water
- Add dressing and toss.
