Raw Brussels and Kale Salad




Raw Brussels and Kale Salad
Prep time: 
Total time: 
Serves: 4
  • 1 bunch curly kale (~ 4 cups chopped)
  • Dash of sea salt
  • 12 medium Brussels sprouts
  • ⅓ cup macadamia nuts, chopped
  • ⅓ cup shredded Parmesan cheese
  • 1 cup raspberries
  • 2 tbsp. tahini
  • 2 tbsp. sunflower seed butter
  • 2 tbsp. white wine vinegar
  • 2 tbsp. raw honey
  • ⅓ cup water
  • Dash of red pepper flakes
  1. Carefully remove the ribs of the kale leaves with a sharp knife. Then slice the kale cross-wise into thin strips and set aside in a large bowl.
  2. Add a dash of sea salt to the kale and using your hands massage the salt into the kale leaves until they darken and become more fragrant.
  3. Cut off the stems and remove the outer leaves of the Brussels sprouts. Thinly slice the Brussels with the slicing attachment of a food processor, or a sharp knife. Add the Brussels to the bowl with kale.
  4. In a small mixing bowl, combine tahini, sunflower seed butter, vinegar, honey, water and red pepper flakes with a whisk.
  5. Add the dressing to the kale and Brussels and toss well to combine.
  6. Fold in the macadamia nuts, Parmesan and raspberries. Enjoy!


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