Superseed Brussels Sprout and Kale Detox Salad
Packed with fiber-rich cruciferous veggies, digestive friendly radicchio, and mineral-rich seeds, this salad packs a detoxifying punch. Plus, it boasts an impressive 10g of plant-based protein and 8g of dietary fiber per serving (i.e., ⅙th of the recipe). To make it, you'll toss together thinly sliced kale, shredded Brussels sprouts, finely chopped radicchio, lots of toasted seeds, and a bit of nutritional yeast (for savoriness) in a generous drizzle of Newman's Own Organics Olive Oil & Vinegar Dressing. Top with diced avocado and serve!
Servings: 6 to 8 small side portions
Ingredients
- 1 medium shallot, finely diced
- 6 tablespoons Newman's Own Organics Olive Oil & Vinegar Dressing, plus more to taste (thoroughly shaken before measuring)
- 1 small bunch lacinato kale (about 8 large stems), washed, dried, and stemmed
- 16 ounces brussels sprouts, washed and stems trimmed
- ¼ cup shelled hemp seeds
- ¼ cup shelled sunflower seeds
- ¼ cup hulled sesame seeds
- 1 to 2 tablespoons nutritional yeast flakes, to taste
- 1 cup finely shredded radicchio (half a small head)
- Sea salt and freshly ground black pepper
- Light drizzle pure maple syrup (optional)
- 1 firm-ripe avocado, pitted, peeled, and diced (optional)
Instructions
- In a small bowl, whisk together the shallot and Newman's Own dressing. Set aside for at least 10 minutes to soften the shallot.
- Meanwhile, use a sharp knife to very finely shred the kale. You want it to be sliced into very fine, almost thread-like strips.
- Remove the outer leaves from the brussels sprouts. Then, finely shred using a mandolin (be very, very careful) or shredding tool of choice (e.g., food processor fitted with shredding attachment). Note: you won't be able to safely shred the brussels sprouts completely using the mandolin, so finely chop what you can't shred with a knife.
- Add the hemp seeds, sunflower seeds, and sesame seeds to a large sauté pan. Turn the heat on low and gently toast for 2 minutes, or until the seeds just begin to turn golden and waft a light toasted scent. Let cool slightly.
- In a large serving bowl, combine the kale, brussels sprouts, and radicchio.
- Pour the shallot and dressing mixture over the salad, and toss to coat.
- Add the toasted seeds and nutritional yeast, and toss again.
- Season to taste with sea salt and black pepper.
- Allow the salad rest for 5 minutes to gently wilt the greens.
- Taste. If desired, add more dressing and/or a light drizzle of maple syrup (to gently sweeten), and toss to coat
- Divvy the salad up into bowls, top with the avocado (if using), and serve immediately.
- Refrigerate leftover salad (without avocado) in an airtight container for up to 3 days.