A tasty, healthy, lunch salad to fuel you up. Photo: Pinterest Via Choosing Raw / The Full Helping
Kale and brussel sprouts are two of the most nutrient-rich greens on the planet. That being said, they aren’t always first thing you want to scoop on your plate, especially uncooked. That’s why I’m always impressed when I come across really well-crafted recipes with these Brassica veggies. This brilliant recipe from The Full Helping makes great use of apples, lemon juice, pumpkin seeds, and garlic to balance out the strong, bitter taste of the base greens. No doubt, this one would make a great lunch salad you’d look forward to all morning.
Author: Gena Hamshaw
Recipe Type: Salad
Cuisine: Vegan, Gluten Free, Soy Free, Tree Nut Free
Prep Time: 10 Mins
Cook Time: 15 Mins
Total Time: 25 Mins
Serves: 8 Servings
Ingredients
For the salad:
-2 bunches of washed and thoroughly dried lacinato kale, stems removed and sliced into thin ribbons (about 6-8 ounces, or ½ pound, after preparation)
-1 pound brussels sprouts, ends shaved using a food processer or a box grater (about ¾ pound after preparation)
-1 Granny Smith apple (or another apple of choice), grated (about 1 heaping cup)
-⅓ cup golden raisins
-¼ cup olive oil
-3 tablespoons lemon juice
-2 teaspoons lemon zest
-1-2 cloves garlic, crushed (adjust based on how garlicky you’d like the salad to be)
-1 tablespoon maple syrup
-½ teaspoon salt
-Black pepper to taste
For the hemp and pumpkin seed parmesan:
-¼ cup shelled pumpkin seeds
-½ teaspoon salt
-¼ teaspoon garlic powder or granulated garlic
-¼ cup shelled hemp seeds
-¼ cup nutritional yeast
-2 teaspoons olive oil
Instructions
-To make the hemp and pumpkin seed parm, scoop the pumpkin seeds, salt, and garlic powder into a food processor using the S blade fitting. Process thoroughly until the seeds are coarsely ground. Next, add both the hemp seeds and nutritional yeast. Use the pulse setting to combine ingredients. While running the motor, drizzle in olive oil until the “parmesan” has just a little bit of a crumbly texture. Set aside.
-Whisk together the olive oil, lemon juice and zest, garlic, syrup, salt, and pepper.
-Add kale into a large mixing bowl. Pour the dressing over the kale and use your hands to rub the dressing into the greens until the kale is soft and thoroughly coated with dressing. Next, add in brussels sprouts, apple, and raisins. Toss all the ingredients to combine, ensuring the brussels sprouts are coated well. Add more oil or acid as desired. Wait to season with salt and pepper.
-Add the parmesan to the salad, mix everything once more, and serve. Salad leftovers will stay good up to two days as long as you keep them in an airtight container in the fridge.
Note
This recipe is reposted from The Full Helping. For more recipes like this visit www.thefullhelping.com.
Please check ingredients and be aware of food allergies.
