GREEN GOODNESS SALAD BOWL WITH KALE AND BRUSSELS SPROUTS

This salad bowl is packed full of nutrient-rich dark green vegetables.  Recent studies have shown that two tablespoons of apple cider vinegar with a meal even as part of a vinaigrette salad dressing will dramatically reduce the spike in blood glucose that comes after a meal. Add a piece of grilled fish or chicken to make this a great wholesome choice for a lunch or dinner.

INGREDIENTS

• 1 bunch kale, centre ribs removed and shredded
• 12 oz Brussels sprouts, shredded, about 4 cups*
• 2 green onion, sliced in thin rounds
• 1 avocado, sliced in thin slices
• 1 red apple, sliced in matchsticks

For the Dressing (see second nutrition facts label below)

• ¼ cup apple cider vinegar
• 2 tbsp dijon mustard
• 1 tbsp minced shallots
• 1 small garlic clove, minced
• 1 tsp maple syrup
• ¼ tsp sea salt
• Pepper to taste
• ½ cup extra virgin olive oil
• 2 tbsp water

DIRECTIONS

1. Mix all the dressing ingredients together in a jar, shake and set aside. It will last one week in the fridge.
2. Mix all the shredded kale, shredded Brussels sprouts, and green onion. You can do this ahead and use all week (store in a zip top bag).
3. When ready to eat, add the avocado and apple.
4. Toss with one tablespoon of dressing per serving, add your protein if using and enjoy!

Makes 12 salad servings

*shred the Brussels sprouts on a mandolin or use the thinnest shredding blade of a food processor.

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