Brussels Sprouts and Lima Beans Salad
Servings
4Serving size
about 1 cup
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied or divided by 2. This recipe keeps well, refrigerated, for about 48 hours.
Ingredients
| 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) |
Instructions
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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Lactose
Avoid this recipe if you are lactose intolerant.
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.