Epic Brussels Sprout Salad
Man, I'm feeling the soreness today! Since the car accident, I've been working on getting back into the gym and I found my ultimate accountability buddy. Her name is Sammy Davis and she's an absolute gem. The deal was, 3 WODs a week for 2 weeks. Sounds easy right? WRONG. The soreness, holy moly, the soreness. It just shows that you can't take 2 months off and expect to hop back in to 4-5 times a week.
My reward to completing the 2 weeks of the WODs is a mani/pedi and I only have 1 more WOD left! Remember, when setting goals for yourself, be sure to associate a reward and a punishment. If I don't complete my task, I have to do 100 burpees for time. I HATE burpees = motivation! Today's WOD was 2000 meter row, PAIN and RAGE. I did pretty good though, been working on my technique and got 8:45 wahoo!! Anyway, enough about my gym life. Let's get to the food because, FOOD!
I totally stole this recipe. It's from Epicurious.com and my dear friend Erin LeBre made it one time for a potluck, thats when my love affair began. I modified it a bit and omitted the cheese and added carrots. YUM, sweet, simple, YUM. I'd never thought that raw brussels would be sexy in a salad but the way this salad is prepped makes them so delicious. Let me know what you think and you're welcome!
Oh and PLEASE go check out my Weekly Meal Plans, they're launching on May 1st. I'm so excited to start offering this service, they're gonna make your life a whole lot easier!
Super fresh, full of life, green salad with an amazing dressing and toasted almonds!
- For the Dressing
- fresh squeezed lemon juice - 1/4 cup
- mustard - 2 tbsp
- EVOO - 1/3 cup
- onion or shallot - finely chopped - 2 tbsp
- garlic - finely chopped - 2 cloves
- salt and pepper
- For the Salad
- free range chicken breasts (I had two leftover from the grill, if you have just cook them up on the grill or in the oven 1st) - 2 organic
- organic kale - 1 bunch
- brussels (about 12 oz) - 2 big handfuls
- raw, organic almonds - chopped - 1 big handful
- organic carrots - 4
For the Dressing
- Combine the lemon juice, mustard, onion, garlic and salt and pep and let sit in the fridge for about 15 minutes.
- Take the dressing mix out of the fridge and add the 1/3 cup EVOO.
For the Salad
- Shred the Brussels sprouts in a food processor or use a mandolin, or just slice them into this slivers
- Shred the carrots
- Wash, de-stem and cut the kale into very fine strips. It helps if you roll the into a burrito and then slice :)
- Mix the Brussels, kale and carrots in a large bowl
- Heat a small pan to medium heat, add 2 tbsp EVOO (separate from the dressing EVOO) and sauté the almonds until they're crunchy and golden brown. Set aside on a paper towel to cool
- Mix the salad mix, dressing and almonds, add a final touch of salt and pep
- Plate the salad in salad bowls
- Slice the chicken and place on top of the salad.
Start the almonds right after you get the dressing mix made so it has time to get happy in the fridge!
Live to Thrive,
LaurenAdd to Favourites