Raw Kale, Almond and Brussels Sprout Salad

By Genevieve

When I came home from the farmer's market this past Saturday with a bag full of green veggies, I knew I had to make a big salad with them for dinner!

After searching through my bookmarked recipes, I thought this recipe for Kale and Brussels Sprout salad from Bon Appetit sounded like just the kind of light and healthy Fall salad that I was craving.

The original recipe was pretty simple, with just kale, shredded brussels sprouts, almonds and parmesan as the main ingredients. For my own version, I scaled the recipe down to a single serving and added some shredded carrots and dried apricots, because I love my salads to be full of different ingredients and textures!

I also left out the parmesan and made my own vegan almond parmesan to top my salad with instead. It's actually really easy to make your own by grinding up a small amount of nuts with nutritional yeast and some garlic powder and salt for extra flavour.

The topping was probably my favourite part of this salad - I loved the garlicky, nutty and cheesy flavour that it added!  I also loved the lemony dressing that soaked into the greens and softened the raw kale a bit, and the layers of crunch from the raw brussels sprouts and the almonds.

If you're not afraid of eating raw kale and brussels sprouts, then you'll love this salad, or if you haven't tried raw brussels sprouts before, then here's your chance!

Raw Kale, Almond and Brussels Sprout Salad

Adapted from Bon Appetit

Ingredients:

"Parmesan" Topping:

• 1 tbsp raw almonds
• 1 scant tsp nutritional yeast
• Dash of garlic powder
• Dash of Herbamare seasoning (can substitute salt)

Dressing:

• 1 tbsp freshly squeezed lemon juice
• 1/2 tbsp dijon mustard
• 1/2 tbsp minced shallot
• 1/2 clove garlic, minced
• Pinch of salt and pepper
• 1-1.5 tbsp olive oil

Salad:

• 2 cups shredded kale
• ~3 oz brussels sprouts
• 1 small carrot
• 1-2 tbsp chopped almonds
• 1.5 tbsp chopped dried apricots
• dressing + extra olive oil and lemon juice if desired
• "parmesan" topping

Instructions:

Make the parmesan topping: add all ingredients to a food processor or a blender that has a grind/crumb function and process until finely ground. Set aside.

Make the dressing: Whisk the first four ingredients together in a small bowl. Add salt and pepper to taste. Whisk in 1 tbsp of olive oil. 

Place the shredded kale in a large bowl. Cut the bottom ends off the brussels sprouts. Slice lengthwise into thin slices, then slice the other way so that you get thin shreds. Add the brussels sprouts to the bowl with the kale.  Peel and grate the carrot and add to the bowl.

Toast the chopped almonds in a dry skillet on medium heat for 2-3 minutes, until they are lightly browned and fragrant. Add the toasted almonds and and chopped apricots to the salad and mix.

Pour dressing over the salad and toss to coat.  Sprinkle as much of the parmesan topping over the salad as you like (I didn’t use the full amount). Season with additional freshly ground pepper if desired.

Note: if you find your salad too dry, add another 1/2 tbsp of olive oil and another squeeze of lemon juice.

Note: I think the salad is best if you let the dressing soak for 5-10 minutes before eating.

Makes 1 large serving, or more as a side dish. 

Raw Kale, Almond and Brussels Sprout Salad 2022-03-09T18:28:00-08:00 Rating: 4.5 Diposkan Oleh: Admin