Kale and Brussels Sprout Salad
Ingredients
The salad
-
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
each
avocado, chopped
-
¼
cup
chopped pecans, toasted
The 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
-
to taste
salt and pepper
Instructions
- Heat oil in a large skillet over medium heat.
- Add the shredded Brussels sprouts and cook for 5 to 7 minutes, stirring frequently until lightly charred.
- Transfer the Brussels sprouts to a bowl and allow to cool to room temperature.
- In a separate bowl, combine the olive oil, lemon juice, apple cider vinegar, garlic, Dijon mustard, cayenne pepper, salt, and pepper to make the dressing, then blend until smooth.
- In the bowl with the Brussels sprouts, add kale and feta cheese, then toss with the desired amount of dressing.
- Top the salad with pecans and avocado just before serving.
Nutrition Facts (estimated)
Servings
8
Calories
280
Total fat
24g
Total carbohydrates
11g
Total protein
6g
Sodium
208mg
Cholesterol
12mg
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