Apple and Brussels Sprout Salad with Avocado Ranch Dressing
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs
Chef
David Padilla
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
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1 oz. Shaved Parmesan
- 5 oz. Baby Spinach
- 1 Granny Smith Apple
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1½ oz. Buttermilk Ranch Dressing
- 2 oz. Guacamole
- 1 Persian Cucumber
- 4 oz. Shredded Brussels Sprouts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories309
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Carbohydrates23g
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Fat21g
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Protein9g
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Sodium646mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using NY strip steak, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steak to hot pan, and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Rest, 3 minutes. Silce into 1/2" slices. Add to salad and combine.
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If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
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1 Make the Salad
Thoroughly rinse any fresh produce and pat dry. Trim cucumber, halve lengthwise, then cut into ½” half-moons. Quarter apple and remove core. Cut into ½" dice. In a mixing bowl, combine dressing, guacamole, 2 Tbsp. water, and a pinch of salt and pepper. Add spinach, apple, cucumbers, and Brussels sprouts. Gently toss to combine. Garnish with Parmesan. Bon appétit!
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