Mexican Brussels Sprout Salad
User Reviews
5
Mexican Brussels Sprout Salad
Description
This salad combines grilled corn, which lends a smoky sweetness, with raw thinly sliced brussels sprouts for crunch, and feta cheese adding a creamy, salty dimension. The fresh cilantro and radishes contribute herbal and peppery notes, creating layers of flavor and texture in each bite.
The dressing of freshly squeezed lime juice and zest blended with olive oil, white wine vinegar, garlic, and seasonings ties the salad together, providing brightness and subtle acidity that complements the brussels sprouts and corn. The ingredients are tossed just before serving to keep textures vibrant.
Mexican Brussels Sprout Salad can be a refreshing side dish for warm weather or part of a light lunch. It keeps well refrigerated for several days, and additional dressing can be added if the salad becomes dry after storage. Preparing the dressing ahead and adding it only before serving helps retain crispness.
Ingredients
- 2 medium corn husks and silk removed, ears
- 1/2 tablespoon olive oil
- 1 pound brussels sprout thinly sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup cilantro tightly packed, roughly chopped
- 3 radish thinly sliced
- 2 lime 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 black pepper plus more to taste, freshly ground
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
- Store leftover salad in an airtight container refrigerated for up to 4 days; add more dressing if it dries out.
- This salad can be prepared up to 24 hours in advance if stored sealed and dressing is added just before serving.
- The white wine vinaigrette dressing can be made 2 to 3 days ahead and stored airtight.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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