Brussels sprouts and arugula salad with buttermilk dressing

Delight in the flavors of crisp Brussels sprouts and peppery arugula, harmoniously tossed in a creamy buttermilk dressing. Perfect balance of taste.

Ingredients:

• 1 cup sliced almonds
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 small garlic clove, grated
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 450g brussels sprouts, very thinly sliced
• 340g arugula, thick stems trimmed
• 2 cups lightly packed fresh flat-leaf parsley leaves

Instructions:

1. Heat the oven to 350°F. Place almonds on a rimmed baking sheet. Bake in the heated oven until they turn golden, for about 6 to 7 minutes. Take them out of the oven and allow them to cool for 10 minutes.
2. Combine buttermilk, mayo, garlic, salt, and pepper in a big bowl. Mix in brussels sprouts, arugula, and parsley until everything is evenly coated. Top with the toasted almonds before serving.

Summary:

• Calories: 1315 kcal
• Fat: 96 g
• Protein: 52 g
• Carbs: 89 g
• Potassium: 4592 mg
• Magnesium: 592 mg