- 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