Name: Warm Brussels Sprouts and Cauliflower Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound Brussels sprouts; 1 head cauliflower (separated into florets); 2 Tablespoons olive oil; salt (to taste); 1 cup basil leaves ((fresh)); 1 cup cilantro ((fresh)); 1/4 cup LA VICTORIA® Brand Thick’N Chunky Salsa Verde ((mild)); 2 Tablespoons lemon juice; 2 Tablespoons olive oil; 2 Tablespoons nutritional yeast; salt (to taste)

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Tomatillo Avocado Gazpacho only requires a blender and a few ingredients. This chilled soup is refreshing, tangy, and as spicy as you want it to be. Plus Tomatillo Avocado Gazpacho is oil-free and healthy!

I love using salsas and hot sauces in recipes, especially LA VICTORIA® Brand. They sure make creating recipes like Tomatillo Avocado Gazpacho a breeze.

And did you know they are celebrating their 100th anniversary? That’s right! LA VICTORIA® Brand started in 1917.

To celebrate, I’m making all sorts of recipes using their delicious products.

And they want YOU to join in the celebration, too!

Check out the events happening in San Diego and Los Angeles.

But don’t worry if you can’t make it. They have plenty of amazing recipes created by local professional chefs for you to try.

And so do I!

One of my favorite LA VICTORIA® Brand salsas is the Mango Habanero.

I use it to make Mango Habanero Hearts of Palm Ceviche.

I also really enjoy the Salsa Brava Hot Sauce. It goes great on everything from tacos to corn on the cob, to simple black beans.

And check out the Blistered Brussels Sprouts and Cauliflower from Chef Eduardo Ruiz.

I decided to make my own version based on this recipe which I call Warm Brussels Sprouts & Cauliflower Salad.

It’s a great side dish for Chef Christine F. Rivera’s Wood Grilled Adobe Squash Taco.

5 from 5 votes

Warm Brussels Sprouts and Cauliflower Salad

Roasted vegetables get a flavor kick when served with a pistou made from fresh herbs and salsa verde. Enjoy as a side dish or make it a meal by serving this salad over quinoa.

Course Salad

Cuisine Fusion

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 226 kcal

Author Amy Katz

Ingredients

For the roasted vegetables

1 pound Brussels sprouts
1 head cauliflower separated into florets
2 Tablespoons olive oil
salt to taste

For the Salsa Verde Pistou

1 cup basil leaves (fresh)
1 cup cilantro (fresh)
1/4 cup LA VICTORIA® Brand Thick’N Chunky Salsa Verde (mild)
2 Tablespoons lemon juice
2 Tablespoons olive oil
2 Tablespoons nutritional yeast
salt to taste

Instructions

Preheat the oven to 450 degrees F.
Line a large baking sheet with parchment paper.
Toss the Brussels sprouts and cauliflower with the olive oil and salt. Spread the vegetables out on the baking sheet in a single layer.
Roast until the vegetables begin to brown, about 15 to 20 minutes.
Remove the vegetables from the oven and allow to cool for about 5 minutes.
Add the Salsa Verde Pistou ingredients to a high-speed blender. Blend until smooth.
To serve, place the vegetables in a serving dish and drizzle with the Salsa Verde Pistou.

Recipe Notes

This recipe was adapted from Blistered Brussels Sprouts and Cauliflower by Chef Eduardo Ruiz.

Nutrition Facts

Warm Brussels Sprouts and Cauliflower Salad

Amount Per Serving

Calories 226 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 73mg 3%

Potassium 984mg 28%

Total Carbohydrates 19g 6%

Dietary Fiber 8g 32%

Sugars 5g

Protein 8g 16%

Vitamin A 28.8%

Vitamin C 207%

Calcium 9.3%

Iron 14.9%

* Percent Daily Values are based on a 2000 calorie diet.

And of course I’m really excited to share with you my recipe for Tomatillo Avocado Gazpacho! Doesn’t it look easy to make from the video?

This is why I love cooking with LA VICTORIA® Brand. It makes your dishes so flavorful without spending a lot of time and money on other ingredients.

And the flavors really compliment the West Coast style dishes I enjoy.

I like to top this gazpacho verde with extra cucumber and avocado, plus roasted corn, red onion, and cilantro. But you can use whatever ingredients you like, such as green, red, or yellow bell peppers or tomatoes.

This green gazpacho is fantastic to make when the weather is warm. All you need to do is throw your ingredients in your blender and let the soup chill for about an hour. Or you can make it ahead of time and refrigerate it overnight until you’re ready to eat.

Will you be attending one of the parties celebrating LA VICTORIA® Brand‘s 100 year anniversary? Or will you be creating your own event at home with some of the recipes I’ve shared here? Please let me know in the comments!

I love seeing the recipes you’re making! Follow Veggies Save The Day on Instagram and use the hashtag #veggiessavetheday and tag me so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.

5 from 5 votes

Tomatillo Avocado Gazpacho

Tomatillo Avocado Gazpacho is easy to make with only a few ingredients! Serve it with some lime wedges and your favorite toppings such as diced cucumber, avocado, red onion, roasted corn, or fresh cilantro.

Course Soup

Cuisine Mexican

Prep Time 15 minutes

Total Time 1 hour 15 minutes

Servings 2

Calories 192 kcal

Author Amy Katz