Chopped Brussels Sprout Salad with Yogurt Garlic Vinaigrette

Chopped Brussels Sprout Salad with Yogurt Garlic Vinaigrette

A Chopped Salad That's Perfect For Tomorrow's Lunch

For a cheap and healthy lunch on the go, this raw chopped vegetable salad has you covered. Brussels sprouts, beets, carrots and jalapeño offer complementary textures and flavors while the garlic-yogurt vinaigrette packs a refreshing punch. Add crunchy croutons for good measure, and you get a clean eating favorite you can enjoy anywhere, anytime!

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Ingredients list for the beet brussels sprout salad

Serves 2

  • 1/2 lb (220g) Brussels sprouts, cleaned and trimmed
  • 1 medium raw beet, peeled and diced
  • 2 carrots, peeled and diced
  • Homemade croutons
  • 1 jalapeño pepper, sliced and seeded
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The garlic yogurt vinaigrette

  • 2 tablespoons Greek yogurt
  • 2 tablespoons olive oil
  • Fresh cracked black pepper
  • 2 garlic cloves, smashed
  • 1 tablespoon white vinegar

garlic-yogurt-vinaigrette-dressing

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Directions

1. In a mason jar, combine all ingredients for the vinaigrette. Give it a good shake and let sit in the refrigerator to allow the dressing infuse with garlic.

2. Put the ingredients for the salad except croutons and jalapeño in a food processor and process quickly using the shred mode. Transfer to a large bowl or shallow plate.

3. Remove garlic from the vinaigrette and pour over the salad. Toss with croutons and jalapeño and serve in individual bowls or plates. Enjoy!

Note: To make croutons: dice slices of fresh or stale bread, toss them in oil, salt and pepper then toast in the oven at 400°F(200°C) for 6-7 minutes, shaking the pan once or twice.

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