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 the 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, brussel sprouts kale salad with 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
In a small bowl whisk together dressing until smooth.
In a large bowl toss together kale and brussels sprouts. Sprinkle with seeds and drizzle with dressing.
Recipe adapted from Use Real Butter