Shaved Brussels sprouts tossed in a creamy cilantro jalapeño ranch, smoky fire-roasted corn, buttery avocado, and finished with tangy pickled red onions on top. It’s the perfect side (or meal) that hits every note—creamy, zesty, and just a little spicy.
For the Salad
1 ½ lbs Brussels sprouts, trimmed and thinly shaved (or use pre-shaved Brussels sprouts for convenience)
1 cup frozen fire-roasted corn, thawed
1 large avocado, diced
½ cup crumbled cotija cheese
¼ cup sliced almonds
½ cup jarred pickled red onions, drained (for topping)
Salt, to taste
For the Cilantro Jalapeño Ranch Dressing
1 cup mayonnaise
1 cup buttermilk
1 packet Hidden Valley Ranch (buttermilk recipe)
1 bunch fresh cilantro
1 jalapeño (seeds removed for mild, left in for heat)
Juice of 1 lime
Squeeze of honey
Add mayo, buttermilk, ranch packet, cilantro, jalapeño, lime juice, and a squeeze of honey to a Nutribullet or blender. Blend until smooth and creamy. Taste and adjust as needed. Chill until ready to use.
In a large bowl, combine Brussels sprouts, fire-roasted corn, and sliced almonds.
Season lightly with salt. Add dressing (start with about half) and toss to coat. Gently fold in diced avocado and cotija cheese.
Transfer to a serving bowl and top with pickled red onions for a pop of color and brightness. Taste and adjust with more salt or dressing if needed. Serve immediately or chill briefly before serving.
