Description
A vibrant and nutritious salad featuring fresh kale, brussels sprouts, and a zesty dressing that bursts with flavor.
Ingredients
Scale
- 1 bunch lacinato kale, ribs removed and shredded
- ½ lb brussels sprouts, thinly sliced
- ¼ large purple cabbage, finely shredded
- ½ cup chopped parsley
- ¼ cup pumpkin seeds (or sunflower seeds)
- 1 avocado, sliced into cubes
- 3 tbsp avocado oil (or olive oil)
- 2 tbsp apple cider vinegar
- 1 lemon, juiced
- 1 tsp minced garlic
- 2 tsp dijon mustard
- ½ – 1 tbsp honey (maple syrup for a vegan option)
- ½ tsp salt, plus more to taste
- 1 lb organic extra firm tofu (optional)
- ½ – 1 tbsp olive oil (for sautéing tofu)
- Salt and pepper, to taste
Instructions
- Finely slice the kale, brussels sprouts, and cabbage using a food processor or a sharp knife.
- In a jar or blender, combine the avocado oil, apple cider vinegar, lemon juice, minced garlic, dijon mustard, honey, and salt. Blend until emulsified.
- Pour the dressing onto the salad and massage the kale gently until it wilts slightly.
- Fold in the parsley, pumpkin seeds, and cubed avocado gently.
- If using tofu, wrap it in paper towels to remove excess moisture, slice into cubes, and sauté in olive oil until golden brown.
- Toss the cooked tofu with the salad gently, and serve immediately or chill in the fridge before serving.
Notes
Best served fresh. Store leftovers in an airtight container in the fridge for up to 4 days, keeping dressing separate if possible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg