Sector Bakeries Vaudreuil-Dorion
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Saturday : 7:00 - 18:00

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Kale and Brussels sprout salad

Difficulty: Easy

6

Servings

20

Preparation (min)

20

Total (min)

Ingredients

  • 4 cups (1 L) kale, washed, leaves separated from ribs, and then all finely chopped
  • 6 Brussels sprouts, washed, base removed and leaves finely chopped
  • 1 very ripe avocado, cut into cubes, then sprinkled with lemon juice
  • 5 to 7 oz. (150 to 200 g) feta cheese, diced
  • 3 tbsp. (45 ml) apple cider vinegar
  • 3 tbsp. (45 ml) olive oil
  • ¼ cup (60 ml) sliced kalamata olives
  • ¼ cup (60 ml) pine nuts
  • 3 tbsp. (45 ml) finely chopped chives
  • Ground pepper, to taste

Preparation

  • In a large bowl, combine kale, Brussels sprouts, avocado, feta cheese, apple cider vinegar, olive oil, olives, pine nuts, chives, and some pepper to taste, mixing well.
  • Let salad stand at room temperature for about 30 minutes before serving.
Photos : Tango [Vitalité Québec] JULY / AUGUST 2016
Recipe: Josée Fiset

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