**Mexican-Inspired Brussels Sprouts Salad with Creamy Tomatillo Dressing**
**Course:** Salad/Side Dish
**Cuisine:** Mexican
**Diet:** Gluten-Free, Vegetarian
**Prep Time:** 25 minutes
**Cook Time:** 5 minutes
**Total Time:** 30 minutes
**Servings:** 6
**Calories:** 250kcal
**Equipment:**
– Medium saucepan
– Blender or Nutribullet
**Ingredients:**
*Pickled Red Onions*
– ½ red onion, thinly sliced
– ½ cup rice vinegar (or apple cider vinegar)
– 1 Tbsp. sweetener of choice (granulated sugar, honey, or maple syrup)
– 1 tsp. salt
*Brussels Salad*
– 1 lb. Brussels sprouts
– 1 cup frozen/thawed, canned, or fresh corn kernels (I use frozen fire-roasted corn)
– 1 medium avocado, diced
– ½ cup cotija cheese, crumbled
– ⅓ cup sliced almonds
*Creamy Tomatillo Dressing*
– 3 tomatillos, husked and rinsed
– ⅓ cup fresh cilantro leaves and stems
– ¼ cup plain full-fat Greek yogurt (sub mayonnaise)
– 3 Tbsp. extra-virgin olive oil
– ½ fresh jalapeno, seeds and ribs removed
– ½ tsp. onion powder
– ½ tsp. each salt and black pepper
– ¼ tsp. garlic powder
– ¼ tsp. ground cumin
*Serving Suggestions:*
– Blackened shrimp or grilled chicken
– Crispy oven-roasted chickpeas
**Instructions:**
1. **Pickle Red Onions:**
– Place red onions in a medium heat-proof bowl.
– In a medium saucepan, combine vinegar, ½ cup water, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions.
– Let sit for at least 30-45 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.) Drain before using.
2. **Prepare Tomatillo Dressing:**
– In a blender or Nutribullet, combine tomatillos, cilantro, yogurt, olive oil, jalapeño, onion powder, salt, pepper, garlic powder, and cumin; blend on high speed until smooth and creamy.
3. **Assemble Salad:**
– Shave or very thinly slice Brussels sprouts and add to a large bowl.*
– Add corn, avocado, cotija cheese, almonds, and a pinch of salt. Add about two-thirds of dressing and toss well to combine.
– Transfer salad to a serving platter and drizzle remaining dressing overtop.
– Scatter pickled red onions over salad, and garnish with additional cotija cheese and sliced almonds, if desired.
**Notes:**
*How to Shave Brussels Sprouts:*
– Food Processor: If you have a food processor with a slicing blade like this, this is by far the quickest route. It takes fewer than 5 minutes to shred all of the sprouts.
– Mandoline: The second-best option is a mandoline slicer. Hold the sprout firmly by the stem end and watch your fingers VERY carefully as you reach the end.
– Knife: Use a sharp chef’s knife to very thinly slice Brussels sprouts crosswise.
*Make-Ahead:*
– Pickle the onions up to 3 days ahead. Refrigerate in an airtight container.
– Blend dressing up to 1 day ahead. Refrigerate in an airtight jar or blender bottle.
– Shave Brussels sprouts 1 to 2 days ahead of time. If preparing the whole salad in advance, I suggest lightly moistening it with half the desired amount of dressing, then adding the remaining dressing right before serving.
– Store: Prepared salad will last up to 2 days refrigerated.
**Nutrition:**
– *Serving:* 1.25 cups
– *Calories:* 250kcal
– *Carbohydrates:* 17g
– *Protein:* 8g
– *Fat:* 21g
– *Saturated Fat:* 3g
– *Sodium:* 500mg
– *Fiber:* 6.5g
– *Sugar:* 6.5g
#shorts #healthyrecipes #healthyfood #easyrecipes