A crunchy and refreshing vegan brussel sprouts kale salad with pumpkin and hemp seeds for added crunch, drizzled with a vegan based aioli sauce.
I love kale salads. Sometimes I forget that I love them and go months without them. And then one fine day I’ll go out to eat, order a kale based salad and the love affair begins all over again.
And now that I’m becoming a more refined kale eater and cooker, I now know theย massage the kale before adding it to my recipes. Yep, apparently kneading kale for a solid few minutes like a ball of dough helps break down some of those tough enzymes that make it harder for your body to digest. So that’s my tip of the day – massage your kale.
Don’t worry you’ll know when the kale is good to know because the color literally changes right before your very own eyes. It goes from a dull-ish green to a vibrant and bright green. It’s as if the kale really is coming alive.
To make this sunflower brussel sprouts kale salad an enormous powerhouse of nutrients I decided to add some brussels sprouts to the mix. I rarely cook with brussels sprouts even though they’re delicious, but since I bought a full bag of them I needed to come up with a new recipe to use them in.
If you’ve got a food processor or cheese grater I highly recommend using that to get them nice and shredded. I had to resort to simply cutting them up by hand with a knife, a more tedious process that doesn’t quite create perfect uniform shards of of green.
Since my eyes curiously wandered over to the hemp seeds last time I was at the grocery store, these little nutty nuggets are getting added to everything now too.
I like to toast them first for just that extra flavor pop. I’ve already added hemp seeds as a coating for my vegan green bean fries and that was a brilliant addition so on a salad they’re naturally fabulous too. And oh so healthy too. Extra points there.
So next time you’re looking around for a new salad idea try out this crunchy crispy, nutty,ย ย brussel sprouts kale salad withย sunflower seeds, pumpkin seeds and hemp seeds. A perfect salad for spring.
A crunchy and refreshing vegan brussel sprouts kale salad with sunflower, pumpkin and hemp seeds for added crunch, drizzled with a vegan based aioli sauce. Perfect for Spring!
- 10 ounces kale firmly rolled up together and thinly sliced
- 10 ounces brussel sprouts shredded
- 1 tablespoon toasted hemp seeds
- 1 clove of garlic minced
- 2-3 tablespoons toasted sunflower seeds
- 2-3 tablespoons toasted pumpkin seeds
- For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons vegan mayonnaise
- 2 tablespoons lemon juice
- 2 small shallots finely diced
- 1 tablespoon dijon mustard
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In a small bowl whisk together dressing until smooth.
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In a large bowl toss together kale and brussels sprouts. Sprinkle with seeds and drizzle with dressing.
Recipe adapted from Use Real Butter
Jeni says
This salad looks absolutely tasty! The perfect salad to complete my meal!
Vicky says
Thanks! A new uber healthy favorite of mine : )
Linda says
This salad looks perfect!