Shaved Brussels Sprouts Salad

with Pickled Jalapeño and Lime-Goddess Dressing

Servings: 2 as an entrée salad; 4 as a side salad

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Ingredients: 

Pickled Red Onion & Jalapeño:

• 3 jalapeños (thinly sliced)

• 1 small red onion (thinly sliced)

• 2 cups cider vinegar

• 2 cups water

• 6 tablespoons sugar

• 3 tablespoons salt

Dressing: 

• 1/2 cup yogurt 

• Zest of 1 lime 

• 4 tablespoons fresh lime juice 

• 2 tablespoons olive oil

• 1 bunch cilantro

• 1 bunch chives 

• 1/2 bunch basil

• 1 clove garlic

• Salt & pepper to taste

Salad: 

• 8 ounces Church Brothers Farms Brussels Sprouts 

• 4 ounces Lime-Goddess Dressing  

• 2 pickled jalapeños

• 1 pickled red onion 

• 1 ripe avocado

• 1 bunch cilantro leaves 

• Salt & pepper to taste

Instructions: 

1. Pickled Red Onion & Jalapeño: Bring vinegar, sugar, salt and water to a simmer. Pour hot vinegar mixture over the onions and jalapeños. Refrigerate overnight. Can be kept for several weeks in refrigerator.

2. Dressing: Blend all ingredients until smooth. Adjust seasoning to taste.

3. Assemble: Toss the brussels sprouts with the dressing, salt and pepper. Arrange the pickled jalapeños, pickled onion, avocado and cilantro leaves on top. Spoon additional dressing on the side.

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Shaved Brussels Sprouts Salad with Pickled Jalapeño and Lime-Goddess Dressing

Yield: 2 as an entrée salad; 4 as a side salad

Ingredients

Pickled Red Onion & Jalapeño:

• 3 jalapeños (thinly sliced)
• 1 small red onion (thinly sliced)
• 2 cups cider vinegar
• 2 cups water
• 6 tablespoons sugar
• 3 tablespoons salt

Dressing

• 1/2 cup yogurt
• Zest of 1 lime
• 4 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 bunch cilantro
• 1 bunch chives
• 1/2 bunch basil
• 1 clove garlic
• Salt & pepper to taste

Salad

• 8 ounces Church Brothers Farms Brussels Sprouts
• 4 ounces Lime-Goddess Dressing
• 2 pickled jalapeños
• 1 pickled red onion
• 1 ripe avocado
• 1 bunch cilantro leaves
• Salt & pepper to taste

Instructions

1. Pickled Red Onion & Jalapeño: Bring vinegar, sugar, salt and water to a simmer. Pour hot vinegar mixture over the onions and jalapeños. Refrigerate overnight. Can be kept for several weeks in refrigerator.
2. Dressing: Blend all ingredients until smooth. Adjust seasoning to taste.
3. Assemble: Toss the brussels sprouts with the dressing, salt and pepper. Arrange the pickled jalapeños, pickled onion, avocado and cilantro leaves on top. Spoon additional dressing on the side.