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Brussels Sprout and Artichoke Salad with Creamy Cilantro Lime dressing

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.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad

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 Broccolini
    1 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.