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Baked Shredded Brussels Sprout Salad with Smashed Potatoes
Ingredients
  • subheading: SCALE:
  • 1 lb baby potatoes
  • 1, 15 oz can chickpeas, drained and rinsed
  • 1 lb brussels sprouts, trimmed and thinly sliced into shreds
  • 2 shallots, thinly sliced
  • 3 tbsp avocado oil and more as needed
  • 2 ½ tsp garlic powder
  • 2 ½ tsp dry oregano
  • 1 tsp ground coriander
  • ⅓ cup fresh parsley, minced
  • Kosher salt
  • Black pepper
  • subheading: Avocado Dressing:
  • ½ avocado
  • ⅓ cup unsweetened plain plant-based yogurt
  • 1 garlic clove, grated
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1 tsp capers
  • 1 tsp Dijon mustard
  • 1 tsp agave or maple syrup
  • ¼ cup water
  • 1 tsp dry dill
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