Brussels Sprouts and Lima Beans Salad



Serving size

about 1 cup
30 Minutes
60 minutes

This recipe can be multiplied or divided by 2. This recipe keeps well, refrigerated, for about 48 hours.

Brussels Sprouts and Lima Beans Salad


1 lb. Brussels sprouts, raw
1/2 medium Avocados, raw
2 Tbsp. Reduced fat sour cream
1/4 cup 2% milk
1/4 tsp. Salt
1 to taste Black pepper
1/4 tsp., ground Dried tarragon
2 tsp.. White wine vinegar
2 cup Frozen lima beans (thawed)
1 ounce Parmesan cheese (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.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

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.

"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