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Shaved Broccolini, Brussels Sprout and Kale Salad

July 24, 2022

Shaved Broccolini, Brussels Sprout and Kale Salad filled with the most delicious ingredients for an easy and satisfying salad recipe that’s gluten-free, vegetarian and easy to make. Perfect to bring to work or school.Shaved Broccolini, Brussels Sprout and Kale Salad filled with the most delicious ingredients for an easy and satisfying salad recipe that's gluten-free, vegetarian and easy to make. Perfect to bring to work or school!

I have a new favorite salad for us to obsess over.

And this one is extra yummy if I do say so myself. As someone who doesn’t even love and crave veggies, I absolutely love this salad with the broccolini, Brussels sprouts slaw and kale base. It is and great way to spice things up a bit from just using regular lettuce. And I find it more filling with the brussels sprouts and broccolini.

I love that this is a dish you can make a big batch of and have for meals all week long. Add any extra proteins you want or have on hand. And the hummus, evoo and lemon mix for a dressing is my favorite!

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What ingredients are in this delicious salad dish:

  • Shredded kale – I love using a tuscan kale for this dish but any you have works!
  • Shaved brussels sprouts – I buy whole and just thinly cut or you can buy a bag of shaved brussels sprouts too if that’s easier
  • Broccolini – you could also use broccoli too but I love using broccolini for this dish in particular
  • Avocado – ripe avocado adds great healthy fats to this dish
  • Grated parmesan cheese – grated right on top is the best! Especially when the ingredients are a little warm and it gets melted
  • Pumpkin seeds – love adding this in for extra nutrients and a crunch to the dish
  • Raisins – unsweetened raisins add the little touch of sweetness that this salad needs
  • Soft boiled or hard boiled eggs – if packing for school/work – make hard boiled! I typically make soft boiled because they’re my favorite and I typically eat this fresh when I make it
  • Hummus, extra virgin olive oil and fresh lemon – this is what I use for the dressing

How to prepare this Broccolini, Brussels Sprout and Kale Salad:

  1. Massage kale with a drizzle of oil and a sprinkle of salt and set aside
  2. Add the brussels sprouts and broccolini to a oiled skillet and cook with some garlic, salt and pepper for about 5-7 minutes or until softened
  3. Remove from heat and add to a large bowl with kale, avocado, cheese, pumpkin seeds and raisins
  4. Toss well and add the eggs per your liking then add hummus, fresh lemon juice and evoo on top as dressing and enjoy!

FAQs on this brussels sprouts, broccoli and kale salad:

  1. Is this a good meal to make ahead of time and meal prep? Yes you definitely can! I just recommend using hard boiled eggs in that case and adding the avocado right before eating with evoo for dressing!
  2. Can I add more protein to this if I want? Of course. This dish is amazing with some chicken, salmon or a veggie burger on top.
  3. Is this salad filling to eat? Yes! It is filled with healthy fats, fiber and protein from the eggs and seeds. I also love eating this with some chips and crackers on the side.

A few other healthy and crave-able dishes to make for lunch or dinner:

Vegan Watermelon Poke Bowl!

Easy Gluten-free Pasta Primavera Recipe

The Best Salmon Kale Salad Ever

Creamy Whipped Feta Pasta Salad

Print

Shaved Broccolini, Brussels Sprout and Kale Salad

Shaved Broccolini, Brussels Sprout and Kale Salad filled with the most delicious ingredients for an easy and satisfying salad recipe that’s gluten-free, vegetarian and easy to make. Perfect to bring to work or school.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: Serves 2 1x

Ingredients

Scale
  • 3 cups shredded kale
  • 3 cups shaved brussels sprouts (I buy whole and just thinly cut)
  • 2 cups broccolini, chopped
  • 1 avocado, sliced
  • 1/4 cup grated parmesan cheese
  • 1/3 cup pumpkin seeds
  • 1/4 cup raisins
  • 23 soft boiled or hard boiled eggs (if packing for school/work – make hard boiled!)
  • Scoop of hummus
  • Fresh lemon
  • Extra virgin olive oil for dressing

Instructions

  1. Massage kale with a drizzle of oil and a sprinkle of salt and set aside
  2. Add the brussels sprouts and broccolini to a oiled skillet and cook with some garlic, salt and pepper for about 5-7 minutes or until softened
  3. Remove from heat and add to a large bowl with kale, avocado, cheese, pumpkin seeds and raisins
  4. Toss well and add the eggs per your liking then add hummus, fresh lemon juice and evoo on top as dressing and enjoy!

Notes

*If packing this to take and eat at a later time, you can add avocado and dressing right before eating. I usually just add it all and eat within 3-4 hours of making

**Store leftovers in fridge for up to 4 days

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