RECIPESNovember 3, 2018

you can’t squeeze anymore superfoods into this kale + brussles sprout salad

Kale and brussels sprouts are two of the most popular vegetables – and for good reason. Both are super nutrient-dense, rich in vitamins and minerals, and tasty to boot. Both are in the Brassica family (commonly known as cruciferous vegetables), and studies show that those who fill their plates with these special veggies have a decreased risk for chronic disease.

This salad gives you a hearty dose of brassicas, in addition to healthy fats from avocado, olive oil, and sunflower seeds.

Roasting sliced brussles sprouts makes every bite crispy and caramelized. I use the slicing attachment on my food processor, but they’re also available for purchase pre-sliced.

Kale + roasted brussles sprout salad with avocado + sunflower seeds

Ingredients:

1 pound brussles sprouts thinly sliced (purchase this way, or use grating attachment)
1 tablespoon olive oil
2 bunches lacinato kale
3 tablespoons lemon juice (from 1 lemon)
½ teaspoon salt
½ avocado
1/4 cup olive oil
1/3 cup roasted, unsalted sunflower seeds
2 scallions, thinly sliced

Procedure:

Preheat oven to 400. Line a large baking sheet with parchment, and toss sliced sprouts with olive oil and a pinch of salt. Roast for 15 minutes, or until brussles are cooked and caramelized.

While sprouts are roasting, thinly slice kale and place in a large bowl. Add lemon juice, salt, avocado, and olive oil, and use clean hands to ‘massage kale’ to tenderize and break apart avocado. Season to taste with salt and pepper.

When brussels sprouts are done, toss into salad with sunflower seeds. Option to garnish with scallions and additional sunflower seeds and/or pieces of avocado.