The first time I made this salad was for the Ovarian Cancer National Alliance’s annual Turn Up The Heat Gala. It seemed appropriate as it is loaded with antioxidants and features many of the vegetables that are recommended as part of a healthy, cancer-fighting diet.
This year, you're in luck: we're making this recipe just in time for the greenest day of the year! The crisp, shaved greens are coated in our creamy Apple Cider Vinaigrette Vinaigrette to complete this salad. This recipe is Dressed Up in green from head to toe, it surely takes the gold.
Ingredients
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1 pound of Brussel Sprouts
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1 handful of Kale
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1/2 Avocado
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1 Spring Onion
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1/4 cup of Feta Cheese, crumbled
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a sprinkling of Hemp Seeds
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3 tbsp of Apple Cider Vinaigrette
Directions
Pass the Brussels sprouts through a food processor fitted with the thinnest slicing disc possible (or buy pre-shaved).
Massage the kale, and chop finely.
Finely chop the spring onion.
Cube the avocado.
Place all ingredients in a bowl, add in the feta cheese, a sprinkling of flax seed, and the Apple Cider Vinaigrette. Toss to mix thoroughly.
The longer this can sit, the more the flavors marinate. Enjoy!