Recipe: Kale and Brussels Sprouts Salad

kali's picture

I’m all about new salad recipes.  I can often be found on Sunday afternoons, prepping large batches of different salads and grain dishes, hard-boiling eggs, or roasting chicken/fish to be ready to go for the week ahead.  We’re all busy people – and the best defense against finding yourself hungry and without food at work is to be aggressive on your offense.  Food prep is my jam.

 

 

 

This week, I tried a new recipe that was so tasty, and so chock-full of delicious hormone-friendly greens, that I felt compelled to share it.

 

 

 

I found it here on this website, and couldn’t describe the salad better than its author herself – “The mix of textures, the crunch, the bright flavors….the complex flavors….you can just get so much from one simple dish.”  Amen, sister.

 

 

 

Kale and brussels sprouts, both being members of the brassica species of veggies, offer a number of benefits for liver cleansing and hormonal balance.   I recommend increasing your intake of brassicas to at least 1 cup per day if you suffer from any estrogen-dominance symptoms (breast tenderness, PMS mood swings, heavy bleeding or cramping with your period, endometriosis, to name a few).  If you have a dairy sensitivity, you can sub out the pecorino cheese for a vegan parmesan (Whole Foods carries a couple of brands), and you won’t miss the real stuff.

 

 

 

Here’s the recipe for a delicious shredded kale and brussels sprouts salad:

 

 

 

Dressing:

 

2 tbsp fresh lemon juice (I used a whole lemon)

 

1 tbsp Dijon mustard

 

1 tsp shallot, finely minced

 

1 small clove garlic, finely minced

 

1/8 tsp kosher salt

 

pinch black pepper

 

1/4 c extra virgin olive oil

 

 

 

Salad:

 

2-3c thinly sliced kale (I used a whole bunch)

 

1 lb brussels sprouts, finely shredded using a mandolin or sharp knife (be careful!)

 

3-4 slices turkey bacon, baked and chopped

 

1/4  c roasted almonds, chopped

 

1/2  c pecorino cheese, finely grated

 

 

 

Directions: Combine all dressing ingredients in a small bowl and mix.  Add in olive oil, whisking (or processing) until combined.

 

 

 

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

 

 

 

This salad was delicious with baked sole the other night, and tastes just as good today with a hard-boiled egg for lunch before I start seeing patients.

 

 

 

Enjoy!

In health,

 

 

 

Dr. Kali MacIsaac HBSc, ND
Naturopathic Doctor

 

Kale and brussels sprouts salad, acubalance.ca