Kale & Brussels Sprouts Salad

It’s the beginning of the New Year, and we have all resolved to eat healthier. For many that means, more greens and more salads! I love to change this brussels sprouts salad up a bit by adding a few unusual suspects. Kale, broccoli slaw, cucumber, cilantro, artichoke hearts and avocado! A few incredibly healthy ingredients that give a traditional brussels sprouts salad more nutrients, texture, zest and body.

By chopping the kale very finely, it blends in perfectly with the medley and sizes of the other ingredients without taking the salad over. It’s a simple, fresh, healthy salad, but looks nice and festive enough to serve at to party. I plan on making this for my youngest son’s first birthday party next weekend! The kids may pick out their favorite veggies from the salad, but the adults will love it all together!

Salad:

10-12 oz. Brussels sprouts, shaved/shredded
10oz bag julienne cut broccoli slaw
2 packed cups kale finely chopped, stems removed
4 green onions, chopped
1 cup cilantro, chopped
1 cucumber, peeled and chopped
1 cup artichoke hearts, chopped
1 cup pecans, chopped
1 cup unsweetened dried cranberries
1 large ripe avocado, chopped
1/2 fresh lemon

Dressing:

1/3 cup hemp oil
2 tablespoons apple cider vinegar
1 1/2 tbsp raw honey (Kaufmann 2 Option)
Salt & pepper

Directions:

Cut stems and discard coarse outer leaves of brussels, then shave thinly with a chef’s knife. Put shaved brussels in a large salad bowl.

Add bag of broccoli slaw to bowl. Add finely chopped kale leaves, chopped green onions, cilantro cucumber, artichoke hearts, pecans and cranberries. Toss.

Add avocado. Squeeze in lemon juice. Toss again gently.

In a large liquid measuring cup, add hemp oil, apple cider vinegar, raw honey and salt and pepper. Stir with whisk or fork until combined.

Drizzle over salad and toss until coated throughout. Serve right away. Enjoy!