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

Summary
-
- Prep time
- 10 min
-
- Cook time
- 15 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 cup (side salad)
Ingredients
Ingredients
-
garlic (cloves)
- 2
- 2
-
-
mayonnaise (olive oil)
- 2 tbsp
- 2 tbsp
-
-
white vinegar
- 4 tsp
- 4 tsp
-
-
honey
- 2 tsp
- 2 tsp
-
-
Dijon Mustard
- 2 tsp
- 2 tsp
-
-
dried basil
- 1 tsp
- 1 tsp
-
-
salt
- 1/8 tsp
- 1/8 tsp
-
-
black pepper
- 1/8 tsp
- 1/8 tsp
-
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fresh Brussels sprouts
- 1/2 lbs
- 227 g
-
-
artichoke hearts (1 jar, in brine; quartered, drained, and rinsed)
- 6 oz
- 170 g
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avocado
- 1/2 large
- 1/2 large
-
-
romaine lettuce
- 1 head
- 1 head
-
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whole flax seeds (roasted)
- 1 tbsp
- 1 tbsp
-
Directions
Directions
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In a large bowl, whisk together the garlic, mayonnaise, vinegar, honey, Dijon, basil, salt, and pepper.
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Trim and slice the Brussels sprouts into thin strips; add to the bowl with the dressing.
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Roughly chop the artichokes and add to the bowl.
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Medium dice the avocado and add to the bowl.
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Chop or tear the lettuce into bite-size pieces and add to the bowl; toss to combine the salad.
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Serve with a sprinkle of roasted flax seed.