This Kale Brussels Sprout salad was recommended by a friend who absolutely loves it. It’s from Bon Appetite and is most definitely a plant-based recipe. I substituted walnuts for the almonds in the original recipe. Walnuts are wonderful for brain health and offers wonderful health supportive vitamins and minerals.
You can use any nuts or seeds you wish! Nuts and seeds are such powerhouses and each have a different structure providing different nutrients, so feel free to mix it up!
If you want, you can heat this the salad, too, if you like your kale cooked. Some people are sensitive to the oxalic acid in leafy greens like kale, Swiss chard or spinach and cooking them reduces this. You can also massage the greens in a little bit of sea salt and lemon juice, which breaks down its fibers and makes it easier to digest.
The dressing in this is so simple and flavorful. Mustard and lemon juice are my go-to for low-fat flavor. Fresh garlic is an awesome way to boost the flavor along with your system with its antiviral properties.
I love serving this salad alongside a veggie burger or soup for a well-rounded plant-based meal. You can also just top it with some fresh avocado, baked chickpeas, grilled tofu, tempeh, or your favorite plant-based protein, and maybe some unsweetened dried raisins or cranberries for a tiny bit of sweetness.
Bring this simple and quick dish to a potluck, or enjoy as a delicious light meal! With so much crunch and flavor, this dish is sure to please!
I'd love to hear your feedback in the comments below for this Kale and Brussels Sprouts Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking