Recipe by Chef Alison Brushaber
Remember Grandma's tasty Ambrosia Salad with all that marshmellowy goodness? Well here's a new take on an old favorite, without all the sugar, dairy, and calories, but with a taste that is still sure to please and will take you back. This Ambrosia salad has the coconutty taste, the creamy texture, and the sweetness or Grandma's Ambrosia, but is a better-for-you version with Raw, Vegan, and Gluten Free ingredients.
Superfood ingredients like Brussels Sprouts have more glucosinolate, an important phytonutrient, than other cruciferous veggies like broccoli, cauliflower and kale. Both Brussels Sprouts and oranges are a good source of vitamin C. It’s a great holiday salad full of color and a delicious flavor. Brussels, coconut, and sweetness? We know, it's not your idea of a traditional holiday Ambrosia Salad, but we promise, this salad's raw, healthy crunch, mild sweetness, and tart, fresh cranberries make for a taste bud pleasing treat!
Ambrosia Brussels Salad
For the Salad:
1 pound Brussels Sprouts
1 cup orange segments (about 2 oranges)
1 cup fresh, diced pineapple
½ cup fresh cranberries, cut in half
1 Bag (3.5 oz) Hail Merry Blonde Macaroons
1 Bag (3.5 oz) Hail Merry Lemon Thyme Pecans
Dressing for the Salad:
¼ cup raw cashews or cashew pieces
2 Tablespoons rice wine vinegar
2 Tablespoons fresh squeezed orange juice (use the juice from the oranges used to make orange segments)
2 Tablespoons fresh squeezed lemon juice
2 Tablespoons organic maple syrup
½ teaspoon onion powder
2 Tablespoons Meyer lemon oil (or substitute olive oil)
Prepare the fruit by using a sharp knife, peel the orange and run the knife between the membranes of the orange to make segments. Squeeze the remaining orange and juice into a bowl and reserve the juice for the dressing. Peel the Pineapple and dice into ½” pieces. Cut cranberries in half. Put all the cut fruit into a bowl.
Chop Brussels sprouts into pieces about ¼” thick. Add to the fruit.
Crumble Hail Merry® Blonde Macaroons into the salad and toss lightly.
Prepare the dressing by using a Vitamix or high powered blender and add all the ingredients except the oil into the blender and mix at high speed for 2-3 minutes until the cashews are dissolved in the juices and the mixture is thickening. Turn the speed down to low and while the blender is running, drizzle the oil into the mixture. The dressing should be thick and creamy.
Toss the salad with dressing, add Hail Merry® Lemon Thyme Pecans and reserve a handful for garnish. Serve immediately or store refrigerated. This will last a couple days. Just toss before serving.
We think this recipe will be a surprise winner for you all. Write below and let us know what you think!
Thanks to Chef Ali for this new twist on an Ambrosia Salad!
From the bottom of our hearts at Hail Merry, Happy Holidays and Enjoy!