I’m so excited to share this tasty salad recipe! It’s super healthy (lots of dark greens), a little sweet (lovely pomegranate), and nutty, too. I usually eat Brussels sprouts cooked, but it’s nice to enjoy them raw in this salad. Plus they are high in vitamin K, are anti-inflammatory, and contain antioxidants. And then you add kale. the dark leafy green powerhouse. Combined with my favorite, the avocado? Oh baby. Add pomegranate, lemon, and my new favorite discovery of sesame oil, and you have one delicious salad! I know, I’m a little too excited about a salad, but I really think it’s that good (and good for you).
Brussels Sprouts, Avocado, and Kale Salad with Pomegranate and Almonds
1/2 lb. brussels sprouts, washed and chopped/shredded
4-5 kale leaves (I used lacinato kale)
1 celery stalk
seeds from half a pomegranate
about 1/3 cup almonds, toasted
juice and zest from one small lemon, about 2-3 tablespoons juice
2 tbsp. sesame oil
pinch of sea salt
Separate leaves of the Brussels sprouts and chop thoroughly into small, shredded pieces. Chop kale into bite-sized pieces, removing the stems first. Chop celery into very thin pieces.
Combine 1/2 of the avocado, lemon juice, salt, pepper, and mash thoroughly. Add the sesame oil and mix into the thick dressing.
Cut the pomegranate carefully and remove seeds.
Lightly toast almonds for 4-5 minutes at 375 degrees.
In a large bowl, combine greens and avocado mixture and toss thoroughly.
Slice the remaining avocado half and chop celery into thin pieces.
Serve salad topped with avocado, celery, pomegranate seeds, and toasted almonds.
Hope you enjoy this tasty salad! :)