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Kale and Brussels sprout salad

Difficulty: Easy

Servings

Preparation (min)

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

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