Creamy Kale, Brussel Sprout And Almond Salad

creamy kale brussel sprout and almond salad display image  088f2149

Creamy Kale, Brussel Sprout and Almond Salad

·         Protein: 20.1g
·         Carbs: 37.5g (15.4g fiber)
·         Fat: 23.2g (50% rdi omega 3 and 6)

WFPB, No Oil, GF, Vegan, Dairy Free

You can feel free to add a grain or pasta to this and it would be exceptional. Consider adding Quinoa, Buckwheat or Wild rice 😊

Salad base

·         ~400g Brussel sprouts, shredded
·         ~150g kale shredded
·         45g Spring onion sliced
·         1 TBSP nutritional yeast
·         1 tsp minced garlic
·         5 TBSP Broth/water
·         50g toasted unsalted almonds – roughly chopped


·         ½ Cup (70g) raw cashews, soaked
·         2.5 TBSP nutritional yeast
·         1 TBSP wholegrain mustard
·         1 tsp minced garlic
·         2 tsp fresh parsley
·         2 tsp apple cider vinegar
·         ½ cup Oil free Plant milk
·         1 tsp turmeric
·         1 tsp black pepper
·         1-2 tsp Chipotle  Powder or smoked paprika
·         1 tsp salt (or kelp flakes if not consuming salt)


1.       Heat a large saucepan (med-high)

2.       Add 2 TBSP Broth/water, and add the garlic, stirring until fragrant

3.       Add the sprouts and kale and stir adding a TBSP of broth once it evaporates

4.       When the sprouts and kale are softening (they should look more colourful), add the nutritional yeast and stir. Set aside in a bowl to cool.

5.       Combine all the ingredients of the dressing and blend with a highspeed blender until smooth.

6.       Combine the spring onions with the cooled kale/sprout mixture and stir softly.

7.       Add the cashew cream dressing tablespoon by tablespoon until you are satisfied with the sauciness of the salad.

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