Shredded Brussels Sprouts and Kale Salad with Orange & Avocado
Hearty and filling, this Shredded Brussels Sprouts and Kale Salad with Orange & Avocado is the perfect way to brighten up winter in your kitchen!
It’s a fact: I eat way more salads during the summer months than I do the winter. When it’s cold out I crave all things roasted, toasty and warm. While I still make sure I eat lots of greens and veggies, they just tend to get consumed in a cooked form. I can’t imagine I’m alone, am I? I mean, who wants a salad when it’s 20F degrees out? Not this girl.
Except for when I do 🙂
It’s not that often that I can say I “crave” a salad. I mean I like a salad and all but crave salad? Not really. Especially in the dead of winter. But yet somehow last week I found myself shredding brussels sprouts and chopping kale. A diced avocado and segmented orange later, I sat down to a legit salad lunch and it was exactly what I wanted (and needed). Bonus that it was a weekday so while the kids were at school, I ate my lunch in complete silence and read my book.
Yes, it was heavenly.
When I first made the salad I just sort of threw what I had on hand in a bowl not entirely sure it would work. But I gotta say, this was fantastic. It’s a tad spicy, a little sweet and super filling and hearty thanks to the kale and brussels. Plus- I feel like anytime you add avocado to a dish it automatically makes whatever your making more of the the real deal. Is that weird? Don’t answer. Avocado is just fancy like that.
For someone that despised brussels sprouts growing up, I’ve sure come to embrace them in my adult life. Roasted, sautéed and, now, shredded in salads- this might be my favorite yet. While it took every ounce of willpower I had, I left any cheese off this time. The salad just doesn’t need it. While I’m not sure this is a complete meal, it certainly was perfect for a late lunch for one. I think grilled shrimp or some leftover salmon would be delicious on this if you’re craving something with more protein.
It’s been awhile since I participated in an Eat Seasonal round-up that Becky so graciously coordinates each month. I’m so glad I jumped back on the program this month because there are some seriously gorgeous recipes to get your inspired this month. See all the gorgeousness below and go check out the others recipes inspired by what’s in season this month!
Happy Monday and thanks for reading! xo, KelleyPrint
For the vinaigrette:
- 1 clove crushed garlic
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 3 tablespoons avocado oil
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1/4 teaspoon ground black pepper
For the salad:
- 5 oz baby kale
- 10 oz brussels sprouts, shredded
- 1–2 avocados, peeled and sliced
- 1–2 cara cara oranges, peeled and segmented
- 3 tablespoons toasted almonds
- 1 teaspoon sesame seeds, optional
- For the vinaigrette, mix all ingredients in a jar with tight fitting lid and vigorously mix until throughly combined.
- Add baby kale and brussels sprouts to a large bowl. Toss with vinaigrette. (Start with 1/2 of the vinaigrette and add more if desired). Top with avocado, orange, almonds and sesame seeds if using.
- Serve immediately.
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