I love having a hearty salad in the fridge that keeps for days and makes a ready side dish or component of a yummy, quick meal in a bowl. These vegetables also pack a nutrient punch with antioxidants, vitamins, minerals, and fiber. This recipe is easy and very forgiving when it comes to modifications; for example, using napa cabbage or shredded cabbage instead of kale or Brussels sprouts, respectively, if they’re easier to find in your market or are more to your liking.

Ingredients

Juice of 2 lemons (1/4 to 1/3 cup)

1/3 cup olive oil

3 Tbsp. tahini

1 Tbsp. Dijon mustard

3 medium cloves garlic, minced or grated on a microplane (approx. 1 Tablespoon)

3 Tbsp. grated parmesan cheese

1 tsp each salt and pepper

1/2 tsp. chili pepper flakes (or 1 tsp. if you like things spicy)

One bunch kale (lacinato or curly), stems removed, leaves shredded into 2″ pieces*

2 bunches of broccoli, crowns only, approx. 5 cups, (or buy pre-cut broccoli crowns in a bag)

2 cups shaved or shredded Brussels sprouts (buy pre-shaved or pre-shredded in a bag)**

1/4 cup hemp seeds (or an additional 1/4 cup of parmesan cheese)

Directions

1. In a large bowl, whisk lemon juice, olive oil, tahini, mustard, garlic, cheese, pepper flakes, salt, and pepper together.

2. In a separate bowl, massage / squeeze the kale leaves with your hands for about 20 seconds to soften them.

3. Add the kale, broccoli, and Brussels sprouts to the olive oil mixture and toss thoroughly with tongs or salad servers.

3. Before serving, top with help seeds or parmesan cheese and toss again.

Enjoy!

* You can substitute napa cabbage for the kale. If using, do not massage / squeeze the napa cabbage to soften it before adding it to the olive oil mixture. Napa cabbage will wilt once you make the salad so the salad is best consumed within a few hours of preparation.

** You can substitute shredded cabbage or slaw mix for the shaved or shredded Brussels sprouts.