The beet

Lighten up your side dishes this summer with a Brussels sprouts twist. Known for being one of the least favorite vegetables, they can actually be quite flavorful as well as pack a punch of nutrition. They are high in fiber and nutrients, rich in antioxidants, high in vitamins K and C and contain omega-3 fatty acids. They also are known for helping to protect against cancer, maintain healthy blood sugar levels and reduce inflammation. Give this recipe a try next time you are looking for a healthy vegetable alternative!

RECIPE: Green Goddess Crunchy Brussels Sprout Salad

INGREDIENTS:
4.5 oz. croutons
3 Tbsp. olive oil, divided
1 ½ tsp, garlic powder, divided
1 ½ tsp. kosher salt, divided
½ tsp. dried tarragon
1 lb. chicken breasts (2 large cut in half lengthwise or 4 small)
1 medium zucchini, cut in half length wise
½ large avocado, peeled and seed removed
1 10 oz. bag shaved Brussels sprouts

Avocado Green Goddess Dressing
½ large avocado, peeled and seed removed
2 Tbsp. plain Greek yogurt
3 Tbsp. olive oil 3 Tbsp. water
2 Tbsp. lemon juice
1 small garlic clove, grated
1 tsp. Dijon mustard
½ tsp. honey
¼ cup cilantro
¼ tsp salt pinch black pepper

DIRECTIONS:

1. For the dressing: Add avocado, Greek yogurt, olive oil, water, lemon juice, garlic, mustard, honey, cilantro, salt and pepper to the bottom of a food processor. Turn on and blend until smooth. You may need to stop once or twice to scrape the sides down with a rubber spatula. If you like a thinner consistency, add a little bit more water. Season to taste with salt and pepper. Pour into a dish and set aside.
2. Coat chicken and zucchini with remaining olive oil. Sprinkle both sides of chicken breasts evenly with 1 teaspoon salt, 1 teaspoon garlic powder and a little bit of black pepper. Season zucchini on both sides with salt and pepper. Heat a grill, grill pan, or large sauté pan to medium heat. Once hot, add chicken and zucchini. Cook until brown on both sides and cooked through, about 5-6 minutes per side.
3. Once chicken and zucchini are done cooking, let them rest for a few minutes. Slice chicken and zucchini and set aside. Slice Brussels sprouts into thin strips so they fall apart. The looser the cut, the better the dressing will coat.
4. To assemble, toss Brussels sprouts, zucchini and half of the croutons together with dressing. Season to taste with salt and pepper. Top the salad with sliced chicken, sliced avocado and remaining croutons. Serve immediately.