This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts."
-Dave Barry, Humorist
I have loved brussels sprouts for years. I was one of those kids who actually liked them and have cooked them all sorts of ways through the years. It was about 10 years ago that a friend of mine served me shredded brussels sprouts. They are great steamed, but this fresh salad is a bit like a tender, sweet cole slaw.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
Cooking time does not include chilling time. This recipe keeps well, refrigerated, for about 48 hours.
|1 lb||brussels sprouts|
|1/2 small||avocado (about 2 ounces)|
|2 Tbsp||reduced fat sour cream|
|1/4 cup||2% milk|
|fresh ground black pepper (to taste)|
|1/4 tsp||dried tarragon|
|2 tsp||white wine vinegar|
|1 lb||frozen baby lima beans (thawed)|
|1 ounce||Parmigiano-Reggiano (grated)|
Thinly slice the brussels sprouts horizontally. Remove the tough core of the brussels sprouts as you slice them and discard.
Combine the avocado, sour cream, milk, salt, pepper, tarragon and vinegar in a mini chopper or blender and puree.
Fold the brussels sprouts together with the lima beans, dressing and grated parmesan. Chill.
Serving size: about 1 cup
|Calories 262||Calories from Fat 67|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 36g||14%|
|Dietary Fiber 11g||39%|
|Vitamin A 25%||Vitamin C 208%|
|Calcium 22%||Iron 29%|
|Vitamin K 210 mcg||Potassium 1111 mg|
|Magnesium 101 mg|