Food by VICE

Shaved Brussels Sprouts, Kale, and Citrus Salad Recipe

This bright, fresh salad will make you want to never roast your Brussels sprouts ever again.

by Judy Haubert
Oct 20 2017, 1:00pm

Photo by Heami Lee

Servings: 6-8
Prep time: 30 minutes
Total time: 40 minutes


Ingredients

½ cup|70 grams walnut pieces
3 tablespoon nutritional yeast
1 lemon, zested and juiced
1 ½ pounds|700 grams brussels sprouts, thinly shaved using a mandolin
1 pound|450 grams lacinato kale, stemmed and thinly sliced
2 firm-ripe avocados, halved, pitted, and thinly sliced crosswise
2 oranges, peeled and supremed
⅓ cup|75 grams olive oil
1 teaspoon maple syrup
Kosher salt and freshly ground black pepper, to taste

Directions

1. Heat oven to 350°F. Spread walnuts on a baking sheet and bake until lightly browned and fragrant, 8-10 minutes. Let cool slightly and transfer to the bowl of a food processor with nutritional yeast and lemon zest. Pulse just to combine and set aside.

2. Combine brussels sprouts, kale, avocados, and oranges in a large bowl. Whisk together reserved lemon juice (you should have 2-3 tablespoon), olive oil, maple syrup, salt and pepper to emulsify. Drizzle over salad, add walnut mixture, and toss to combine; serve immediately.

Tagged:
Munchies
Food
easy
Thanksgiving
salad
kale
Brussels sprouts
thanksgiving side