GO GREEN for St. Patty’s Day with this Kale & Sprout Salad!

Kale & Sprout Salad

Kale & Sprout Salad

I am finally getting to create some dishes in the new house. KALE YEAH!! I know it’s been a while since I’ve done any meal planning and TRUST ME, I’m feelin it! I can’t wait to get completely moved into our new house, get unpacked and back to our routine.  So in the absence of my weekly meal plans, here’s my quick Kale and Sprout Salad recipe from last night. It’s the perfect green & healthy meal for St. Patty’s Day!

INGREDIENTS:

1 bunch purple kale
15-20 brussels sprouts
1 TBS olive oil
1/2 TBS sea salt
1 large portobello mushroom
4 or more TBS of Tahini (more for thickness)
2 TBS Tamari
2-3 TBS Rice Wine Vinegar
2 TBS water (or more for thinner dressing)
crushed red pepper
chopped almonds (or your favorite nuts)
1 avocado (optional)

KALE AND SPROUT SALAD

INSTRUCTIONS:

Rinse 1 bunch of purple kale and remove from stems and tear leaves into smaller pieces. Use a mandolin or food processor to slice 15-20 Brussels sprouts.

Add kale to a large bowl and sprinkle sea salt + olive oil on top, massage into kale until spread throughout and all leaves turn darker in color.

Chop 1 large portobello mushroom and combine sprouts & mushroom in the bowl with kale.

Combine and mix all dressing ingredients together:
4 or more TBS of Tahini (more for thickness)
2 TBS Tamari
2-3 TBS Rice Wine Vinegar
2 TBS water (or more for thinner dressing)

Top with almonds (or your favorite nuts) and crushed red pepper. Add avocado for extra creamy goodness.

Enjoy! Meal Plans will be back soon.

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