Kale and Brussel Sprouts Salad with Turmeric Honey Yogurt Dressing
Ingredients
- For Turmeric Honey Yogurt Dressing:
- Turmeric- ½ teaspoon
- Yogurt- ¼ cup
- Lemon juice- 2 tablespoon
- Olive oil- ¼ cup
- Shallot- 1 tablespoon
- Honey- 2 tbsp
- Salt+ Pepper
for the Salad:
- Kale- 1 bunch (¾-1lb)
- Brussel sprouts (8-10 oz- shaved)
- Toasted Almonds (¼ cup- toasted)
- Raisins- ¼ cup
- Roasted Chickpeas- ½ cup (garnish)
Instructions
Dressing:
- Bring all ingredients together in a mason jar or a mixing bowl. Tighten the lid of the jar or if using a whisk for a mixing bowl, vigorously shake/whisk the contents of the dressing for 15-20 seconds or until they are all mixed well together giving forming an opaque yellow dressing. Set aside.
Salad:
- Thoroughly wash and then de-stem the kale leaves. Julienne the leaves.
- Grate or finely shred brussel sprouts using a sharp knife.
- Bring all the ingredients of the salad together in a large salad bowl. Pour approximately ¼ cup of salad dressing into the salad. Add more if you feel the need.
- Toss well. Garnish with roasted chickpeas. Serve as a side or can also serve as an entree.
Nutrition
Serving: 1Servings