Instructions
Heat a pan over low heat and spray it with avocado oil cooking spray. Add the walnuts and a pinch of sea salt. Toast them for 5 minutes. Stirring them 2-3 times. Remove and place on a paper towel. Set aside.
Slice your shallot, trim your Brussels sprouts, remove the stems from your kale and chop it. Mince your garlic. Set them aside.
In the same pan you used for your walnuts, 1 tsp extra virgin olive oil. When it's warm, add your shallot and sauté until it's translucent. Remove from the heat and set aside.
For the dressing: To a small bowl, add the remaining EVOO, lemon juice (keep about 1 tsp of the lemon juice. You'll need it later), apple cider vinegar, miso paste, nutritional yeast, oregano, garlic, remaining sea salt, and maple syrup. Give it all a good whisk.
Shred your Brussels & cabbage in a food processor (or cut it them by hand). If using a processor, just pulse it until the veggies are your desired size.
In a salad bowl, add the kale and a squeeze of lemon juice. Massage the kale for 1 minute. This trick will help break down the cell walls of the kale making it less bitter and easier to digest.
To the kale, add your sauted shallots, shredded vegetables, and dressing. Give it all a good toss and top with the toasted walnuts. Enjoy!
Ingredients
1/2 cup Walnuts
1/2 oz Avocado Oil Spray (1 quick spritz)
1/2 tsp Sea Salt (divided)
1/2 French Shallot (sliced)
2 cups Brussels Sprouts (trimmed, shredded)
2 cups Kale Leaves (stem removed, chopped)
1 cup Purple Cabbage (shredded)
1 Garlic (clove, minced)
1/4 cup Extra Virgin Olive Oil (divided)
2 1/2 Tbsp Lemon Juice (divided)
1 Tbsp Apple Cider Vinegar
1 Tbsp Miso Paste
1 Tbsp Nutritional Yeast
1 tsp Oregano
1 Tbsp Maple Syrup
Instructions
Heat a pan over low heat and spray it with avocado oil cooking spray. Add the walnuts and a pinch of sea salt. Toast them for 5 minutes. Stirring them 2-3 times. Remove and place on a paper towel. Set aside.
Slice your shallot, trim your Brussels sprouts, remove the stems from your kale and chop it. Mince your garlic. Set them aside.
In the same pan you used for your walnuts, 1 tsp extra virgin olive oil. When it's warm, add your shallot and sauté until it's translucent. Remove from the heat and set aside.
For the dressing: To a small bowl, add the remaining EVOO, lemon juice (keep about 1 tsp of the lemon juice. You'll need it later), apple cider vinegar, miso paste, nutritional yeast, oregano, garlic, remaining sea salt, and maple syrup. Give it all a good whisk.
Shred your Brussels & cabbage in a food processor (or cut it them by hand). If using a processor, just pulse it until the veggies are your desired size.
In a salad bowl, add the kale and a squeeze of lemon juice. Massage the kale for 1 minute. This trick will help break down the cell walls of the kale making it less bitter and easier to digest.
To the kale, add your sauted shallots, shredded vegetables, and dressing. Give it all a good toss and top with the toasted walnuts. Enjoy!
