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Kale Brussels Sprouts and Avocado Green Salad
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Recipe Intro From caraskitchen

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Nourishing my bod with greens and things! Today, I wanna chat about FOOD NEUTRALITY. It’s this idea that food is just food. You will stop obsessing over food when you stop putting pressure on yourself to be skinny. I believe food loses its power when we become weight neutral, not food neutral in and of itself. -@caraskitchen

Details

Prep time 15mins
Serves or Makes: 4
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Recipe

For the salad:

ingredients

  • 1 cup kale, shredded
  • 1 cup Brussels sprouts, shredded
  • 2 cups Romaine lettuce, shredded

To garnish:

ingredients

  • 1/ 2 avocado, sliced
  • 1/ 3 cup cucumber,
  • 1/ 2 lime
  • 2 tablespoons pepitas
  • 2 tablespoons seaweed
  • Handful micro greens
  • parsley, fresh

For the herb pate:

ingredients

  • 1 cup walnuts,
  • 2 garlic cloves
  • 1 lemon, juiced
  • Pinch red pepper flakes
  • 1/ 4 cup water

For the herb pate:

Method

  • Step 1

    Add the walnuts to the food processor and grind up until slight crumbly. Then add in all the remaining ingredients and blend until slight smooth but still a little chunky.

For the cilantro vinaigrette:

ingredients

  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 2 tablespoons avocado oil
  • 1 tablespoon fresh cilantro, Chopped
  • Salt and pepper to taste

For the cilantro vinaigrette:

Method

  • Step 1

    Mix all ingredients together and serve on the side.

To assemble:

Method

  • Step 1

    Mix the salad ingredients well. Top with all the garnishes and ¼ cup herb pate. Serve immediately with cilantro vinaigrette on the side.