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Shaved Broccolini, Brussels Sprout and Kale Salad

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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.

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins

Yield: Serves 2

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
  • 2–3 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

  • Author: Rachel

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