Kale and Brussels Sprout Salad
You don't want to miss this crazy-good Kale and Brussels Sprouts Salad! It keeps perfectly for lunches for a few days and it is ridiculously good.
Servings 8
Calories 280kcal
Ingredients
- 1 pound Brussels sprouts trimmed and shredded
- 1 tablespoon olive oil or avocado oil
- 4 cups kale finely chopped (about 4 ounces)
- 4 ounces feta cheese crumbled
- 1 avocado chopped
- ¼ cup chopped pecans toasted
Dressing
- ½ cup extra virgin olive oil
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic minced
- 1 tablespoon Dijon mustard
- ¼ teaspoon cayenne pepper
- Salt and Pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add the Brussels sprouts, and cook, stirring frequently, for 5 to 7 minutes. The Brussels sprouts should be lightly charred. Allow to cool.
- Place Brussels sprout, kale, and feta cheese in a large bowl.
- Make dressing by combining olive oil, lemon juice, apple cider vinegar, garlic, Dijon mustard, cayenne pepper, salt, and pepper in a blender. Process until smooth.
- Toss salad with the desired amount of dressing.
- Top with pecans and avocado and serve.
Nutrition
Calories: 280kcal | Carbohydrates: 11g | Protein: 6g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 208mg | Potassium: 529mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3895IU | Vitamin C: 92.5mg | Calcium: 149mg | Iron: 1.7mg