Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing

Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup (side salad)
  • Amount per serving Calories 130

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 7mg
  • Sodium 250mg
  • Total Carbohydrate 16g
    • Dietary Fiber 7g
    • Total Sugars 4g
    • Added Sugars 1g
  • Protein 5g
  • Potassium 640mg
  • Phosphorus 105mg

Choices/Exchanges: 3 Nonstarchy vegetable, 1 1/2 Fat



  • garlic (cloves)
  • mayonnaise (olive oil)
    2 tbsp
  • white vinegar
    4 tsp
  • honey
    2 tsp
  • Dijon Mustard
    2 tsp
  • dried basil
    1 tsp
  • salt
    1/8 tsp
  • black pepper
    1/8 tsp
  • fresh Brussels sprouts
    1/2 lbs
  • artichoke hearts (1 jar, in brine; quartered, drained, and rinsed)
    6 oz
  • avocado
    1/2 large
  • romaine lettuce
    1 head
  • whole flax seeds (roasted)
    1 tbsp


  1. In a large bowl, whisk together the garlic, mayonnaise, vinegar, honey, Dijon, basil, salt, and pepper.

  2. Trim and slice the Brussels sprouts into thin strips; add to the bowl with the dressing.

  3. Roughly chop the artichokes and add to the bowl.

  4. Medium dice the avocado and add to the bowl.

  5. Chop or tear the lettuce into bite-size pieces and add to the bowl; toss to combine the salad.

  6. Serve with a sprinkle of roasted flax seed.

  • Recommended

    This was delicious! I didn't have an avocado ripe enough, and instead of the avocado, added some cut up apple and cut up papaya. We will be making on the regular from now on.