Name: Shredded Brussels Sprouts and Kale Salad with Orange & Avocado
Ingredients: 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; 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

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

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.