Mexican Brussels Sprout Salad
User Reviews
5.0
18 reviews
Excellent
Mexican Brussels Sprout Salad
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This Mexican Brussels Sprout Salad is made with grilled corn, brussels sprouts, feta cheese, radishes, and a lime vinaigrette.
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Ingredients
- 2 medium ears of corn, husks and silk removed
- 1/2 tablespoon olive oil
- 1 pound brussel sprouts, thinly sliced
- 1/2 cup crumbled Feta cheese
- 1/4 cup roughly chopped cilantro, tightly packed
- 3 radishes, thinly sliced
- 2 limes zested and juiced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
Instructions
- Heat a grill or grill-pan over high heat. Brush ears of corn with olive oil on all sides.
- Add corn and cook for 6-10 minutes, turning every minute or so, until corn is cooked through and lightly charred in spots. Remove from grill and set aside for 3 minutes.
- When cool enough to handle, slice the kernels off the cob and transfer them to a large bowl.
- Add the brussel sprouts, feta cheese, cilantro, radishes to the bowl.
- In a small jar or bowl, add the lime juice, lime zest, olive oil, white wine vinegar, garlic, salt, and black pepper. Mix together or whisk to combine.
- Pour the dressing on top of the brussel sprout salad and toss together until everything is evenly coated.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
- Storing: Keep the leftover salad in an airtight container in the fridge for up to 4 days. Feel free to add a little more dressing if it’s become a bit dry.
- Make-Ahead: This salad can be made up to 24 hours ahead of time if kept in a sealed container in the fridge. Don’t add the dressing until right before it’s time to serve. The white wine vinaigrette can be made and stored 2 to 3 days ahead of time in a sealed glass jar or airtight container.
- Storing: Keep the leftover salad in an airtight container in the fridge for up to 4 days. Feel free to add a little more dressing if it’s become a bit dry.
- Make-Ahead: This salad can be made up to 24 hours ahead of time if kept in a sealed container in the fridge. Don’t add the dressing until right before it’s time to serve. The white wine vinaigrette can be made and stored 2 to 3 days ahead of time in a sealed glass jar or airtight container.
Nutrition Information
Show Details
Serving
1serving
Calories
151kcal
(8%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
262mg
(11%)
Potassium
418mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
736IU
(15%)
Vitamin C
73mg
(81%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 151kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 262mg | 11% |
| Potassium | 418mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 73mg | 81% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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