Kale and Brussels Sprout Salad with Almond Ginger Dressing

salad1

This salad is fantastic!  Incredibly tasty, and even more incredibly good for you!  I got the idea from the following pin.

2b56ed940eb3975c04a37349367d1756

The recipe that this pin links to calls for bacon and pecorino cheese, both of which I don’t eat.  So, I decided to just go with four of the given ingredients for the salad, then I added avocado, and lastly, I used my almond ginger dressing on it to make it a little snazzier!  It turned out fantabulous!  This makes for a super healthy and easy lunch that will leave you completely satisfied until dinner.

KALE AND BRUSSELS SPROUT SALAD WITH ALMOND GINGER DRESSING

Ingredients: makes 2 large servings

For the salad:

  • 6 large Kale leaves, rough stems removed and cut into ribbons
  • 1/4 of a medium red onion, chopped
  • 1/2 lb. Brussels Sprouts, washed and shredded
  • 1/2 Avocado, chopped into small pieces
  • 1/4 cup chopped almonds

For the dressing:

  • 2 Tbsp. Almond butter
  • 1/2 Tbsp. olive oil
  • 3 Tbsp. Apple cider vinegar
  • 1 Tbsp. coconut aminos (or you can use soy sauce)
  • small chunk of ginger, minced
  • pinch of stevia

Directions:

1.) Place all the ingredients for the salad in a bowl (except the toasted almonds).  Toss to combine.

salad2

2.) Place all the ingredients for the dressing in a bowl and whisk till smooth.

salad3

3.) Pour the dressing over the salad and toss to combine.  Season with sea salt if desired, and top with the chopped almonds.

salad4

Easy Peasy!  Enjoy! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s