This is one of those kitchen sink salads that I could eat all on its own. It’s loaded with Brussels sprouts, kale, sweet sun-dried tomatoes, crisp cucumbers and creamy avocado. And then the dressing — an herby, creamy green goddess dressing ties it all together. It’s so good.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 304 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 12 mg |
| Sodium | 494 mg |
Reviews
This was absolutely amazing!!! I loved how light the dressing came out and it was one of the best green goddess dressings I have tried yet!!!
This salad is DELICIOUS!!! I used regular tomatoes instead of sun-dried- it was still amazing. I can’t wait to try the sun-dried tomatoes?