Lily Walker
Course: Salad Cuisine: American Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Calories: 323kcal
Let’s get started!
– 1 lb Brussels sprouts – 2 cups kale – 1/2 cup sliced almonds – 1/4 cup hemp hearts – 2 tablespoons olive oil – 1/4 cup lemon juice – 1 tablespoon honey or maple syrup – 1/2 teaspoon garlic powder – 1/4 – 1/2 teaspoon salt – 1/4 teaspoon red pepper flakes – Ground pepper (optional)
1. Use a box grater, mandolin slicer, food processor, or knife to thinly slice the Brussels sprouts. I find that putting this in the food processor makes it quicker and easier. 2. Place them in a big basin. Cut the kale thinly into ribbons. I like to chop the kale leaves from top to bottom after rolling them together widthwise. It's simple and quick!
3. Additionally, add these to the bowl. Arrange the almonds on a dry skillet or baking sheet. For about two minutes, or until they are golden brown, toast them in a toaster oven or sauté them. Add the hemp hearts to the bowl after adding those.
4. The remaining ingredients should be combined in a different small bowl. Combine with a whisk to create the dressing. After adding the dressing to the bowl's contents, give them a hand massage. 5. If necessary, taste and adjust the seasoning. Enjoy right away by serving or by adding your preferred protein on top!