{surprisingly} delicious kale and brussels sprouts salad

it’s been a big challenge to incorporate the now famous “super” green aka KALE into our diet. i’ve made the chips (not as easy as they make it sound-they burn  so easily), used it in stews and soups (not a bad option), and (rather reluctantly) in my smoothies. after watching the inspiring and miraculous story of Dr. Terry Wahls {who used diet to cure her MS-check it out: video} my husband asked if we could have some kale (surprise) for dinner! being quite the dutiful wife (haha), i had to come up with a tasty recipe using raw kale. in doing the research, i came across several cooked recipes using kale with brussels sprouts.  i  decided to combine the two greens in a raw salad by shredding (or thinly slicing) them as finely as possible-which is the only hard thing about this recipe, by the way. the resulting {seriously delicious and addictive} salad has become  such a hit with family and friends that i’m beginning to feel it in my right hand (mandolin is recommended for the brussels sprouts)! i now only offer to share the recipe, which follows…

ingredients for about 4 servings:

  • 1 large bunch (about 12-14 stalks) organic lacinato kale, deveined-cut as thinly (shredded) as possible
  • 12-14 brussels sprouts-cut in half, and thinly sliced (easiest using a mandolin) 
  • chopped walnuts (1/4 cup or so)
  • good quality parmesan cheese (shaved regiano is best) to taste (or substitute with a ripe chopped avocado-or add both)
Shallot vinaigrette: 
  • 1/4 of a shallot very finely minced 
  • 3 tbs extra virgin olive oil (or avocado oil)
  • sea salt & freshly ground pepper to taste 
  • juice of 1/2-1 lemon, freshly squeezed 
  • 1-2 tsp Dijon mustard
whisk together until thickened, pour dressing over salad & mix about 10-15 minutes before serving.
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Gina’s salad: wild rice and brussels sprouts with tomatoes

i’m so happy today. my dear friends had a beautiful, healthy baby girl a couple of days ago. something (so special) about babies…they remind us of the miracle of life, the power of love, the excitement of new beginnings, and the importance of family. besides, they smell like heaven, don’t they? i know, by now you’re wondering where i’m going with this….well, i just had to share the good news-and…this salad was born on the eve of little girlie’s birthday-so the Gina salad it is! it is deliciously fresh and new, filling, and really easy to make. i’m pretty sure it’s good for you as well. give it a try if you will~let’s make Gina famous!
ingredients for 4-6 servings:
  • 3/4 cup wild rice
  • 12-14 brussels sprouts, cut in half, then thinly sliced
  • 1/2 cup finely cubed ripe tomatoes (about 2-3 medium tomatoes)
  • small bunch flat leaf parsley, finely minced
  • 1 lemon, freshly squeezed (about 3 tbs)
  • 2-3 tbs extra virgin olive oil
  • sea salt & freshly ground pepper (to taste)
  • 1 tsp rice vinegar
1. cook the wild rice in boiling water until tender and allow it to cool completely.
2. in a bowl, combine the finely shredded brussels sprouts, cold cooked rice, tomatoes, and parsley.
3. whisk together olive oil, vinegar, lemon juice, salt & pepper. pour over salad before serving and toss well. taste and adjust salt & pepper, lemon juice. 
4. enjoy. easy enough?
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