Southwestern Brussel Sprout Salad
A simple salad with tons of variations.
My new favorite way to enjoy Brussels sprouts is to thinly slice them for salads, as shown in this recipe.
Ethan Chlebowski
Ingredients
Salad components
- brussel sprouts, thinly sliced1 bag450 g
- black beans, drained400 g14 oz can
- monterrey jack cheese, cubed60 ga handful
- poblano peppers, diced1
- avocados, diced1creamy
- pickled onionsa spoonful
- cumin seeds, toasteda spoonful
- saltto taste
Cilantro lime vinaigrette dressing
- olive oil3 parts
- lime juice1 part
- mayonnaise1/2 part
- chipotles in adobo, minced1/2
- cilantro, minced1/2 part
- saltto taste
Method
Step 1: Roast the poblano & prep ingredients
the poblano over a gas burner or under the until the skin is completely blackened. Place it in a bowl and cover to for 5 minutes.
- The skin should be softened enough to scrape off.
- Once the poblano skin has been removed, cut out the stem and seeds, then roughly dice the pepper.
Thinly slice the Brussels sprouts, cube the cheese, dice the avocado, drain the black beans, and the cumin seeds. Once the ingredients are prepped, toss everything into a large bowl.
Step 2: Make the dressing
Prepare the dressing by mixing the oil, mayo, and lime juice in a container. Put the lid on and shake vigorously until cohesive. Add the minced cilantro and chili in adobo. Taste it. Add salt and adjust the lime juice as you see fit.
Step 3: Assemble & serve
Add a small sprinkle of salt to the bowl of vegetables and lightly toss to disperse. Drizzle some of the vinaigrette over the vegetables and use your hands to lightly toss the salad. Repeat until the salad is dressed to your liking. This keeps really well in the fridge for 2 or 3 days.
