Super Salad

Let’s lighten things up a bit!  In my house, it is no secret that we loovee our classic American (Mexican, German, Polish, British, Asian, etc etc) comfort food.  However, what you don’t always see is those dishes are always served with a healthy side.  This salad is hearty enough to be a main dish, yet simple enough as a side.  The texture of the leafy greens and other veggies keep this one crisp & crunchy, even when dressed.  Plus, you can’t complain about the health benefits!  *well you CAN complain, but keep it to yourself.  No one likes a grump!  Feel free to add in other favorite vegetables or fruits that you love.  Make it your own!

The Starting Lineup

  • 1 large bunch (12oz) Kale 
  • 8-12 oz shaved Brussels Sprouts
  • 1/2 head Radiccio, cored and cut into ribbons
  • 1 Large Avocado
  • 1/2 cup Parmesan or Asiago, shredded
  • 1/8 cup slivered Almonds or low-fat toasted croutons


  • 1/4 cup Lemon Juice
  • 1/4+ cup of Extra Virgin Olive Oil
  • 2 Garlic Cloves, finely minced
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp finely minced Shallot
  • Kosher Salt & Pepper, to taste

In small bowl, combine the dressing ingredients.  Mix well and salt & pepper to taste.  Cover and chill, allowing flavors to meld. 

In large serving bowl, add in the torn or finely chopped kale leaves.  (*tip, if you “massage” the kale prior to chopping, it literally softens the edges and makes it not so tough.).  Next, add in the shaved or thinly sliced Brussels Sprouts and Radiccio ribbons.  

For my avocado, I like to cut it in half and remove the pit.  On one half of the avocado, cut the flesh into chunks and add into salad.  Gently toss to combine.  The other half of the avocado, I slice into vertical strips and gently scoop out of the skin to garnish the top of the salad with.

Drizzle the dressing all over the salad and toss gently to combine.  Garnish with the shredded cheese, almonds/ or croutons & the remaining avocado.

*For a full meal, grilled chicken or fish is an obvious and delicious accompaniment.

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