Creamy Kale and Brussels Salad (Edit recipe)

Jessi's Kitchen

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A simple and delicious Kale salad with a creamy dressing

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 2

Ingredients

2 cup Kale, shredded
1 cup Brussels Sprouts, shredded
1 Tbsp Pumpkin Seeds, for the salad
0.666 cup Blueberries, for the salad
1/4 cup Pecans, for the salad
0.5 whole Avocado, for the dressing
0.333 cup Cilantro, for the dressing
1 whole Garlic, for the dressing
0.5 tsp Ground Fresh Black Peppercorns, for the dressing
0.5 tsp Sea Salt, for the dressing
2 tsp Balsamic Vinegar, for the dressing
2 Tbsp Extra Virgin Olive Oil, for the dressing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put all of the dressing ingredients in a food processor or blender and blend until smooth.
Take approximately half the amount of dressing and pour over the chopped kale. Use your hands to kneed/massage the leaves with the dressing until leaves are tender.
Toss the rest of the ingredients with the salad and serve. Top with more dressing if desired.

Notes

This can make two large salads or four side salads.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	408
Fat:	30 g
Carbohydrates:	29 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	825 mg
Fiber:	10 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.