When the weather starts warming up, I tend to switch out my favorite soups for salads. I recently came across a version of this one and decided to give it a try. It’s definitely a keeper! I may play around with the dressing ingredients to try to make it healthier, but this is a great base recipe to start with!
For this salad, you’ll start by baking your kale and brussels sprouts. While that’s in the oven, make your dressing. Then, just toss everything together with some avocado, freshly grated parmesan, and sunflower seeds. So simple!
Ingredients
1 bunch fresh curly kale, leaves removed from stalk and torn into pieces
1 lb. brussels sprouts, trimmed and sliced in half
2 Tbs. olive oil
salt & pepper, to taste
1/2 C mayo
1 Tbs. lemon juice
1 tsp. Dijon mustard
1/4 C shredded parmesan cheese
1-2 avocados, chopped
sunflower seeds, to taste
Directions
1. Preheat oven to 375 degrees.
2. Spread kale and brussels sprouts in a single layer on a baking sheet, and toss with olive oil, salt & pepper.
3. Bake for 18 minutes, or until kale is crunchy and brussels sprouts are tender. Stir a couple times during baking.
4. While the veggies cook, combine mayo, lemon juice, mustard, and salt & pepper to taste for dressing. Shred parmesan and chop avocado, then set aside.
5. When veggies are done, let cool slightly, then toss with dressing, parmesan, and avocado.
6. Top with sunflower seeds.
This salad would be great leftover eaten cold, but I can’t attest to that because I didn’t have any left! Give it a try, and feel free to make your own changes to it. Let me know if you come up with any good combinations! Enjoy!
