"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."
Kale Brussels Sprouts and Avocado Green Salad
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Prep time 15mins
Serves or Makes: 4
Recipe Card
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:
Step 1
Mix all ingredients together and serve on the side.
To assemble:
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.