Brussels and Kale Salad
If you’re anything like me, you prefer roasted over raw Brussels sprouts. Well, let me tell you… this recipe may change you. Plus, when you eat them raw, you’ll receive more nutrients than when they’re roasted/fried as many vitamins are sensitive to heat.
Makes: 4-5 servings
3 c chopped kale
15 Brussels sprouts
drizzle avocado oil (for massaging greens)
1/2 c chopped dates (pits removed)
handful of vegan cheese (I used crumbles of vegan cream cheese)
1.5 T coconut aminos
1.5 T Dijon mustard
1/2 t basil
1 t avocado oil
2 squeezes lemon juice
Drizzle: Balsamic glaze or dressing
Combine salad ingredients.
Mix together dressing and drizzle over salad.
Serve on its own or use a flatbread or chips as a salad vehicle.