Kale & Shaved Brussels Sprouts Salad With Avocado Caesar Dressing

This salad combines the flavors of a Caesar salad with tender green lacinato kale and the crunch of raw, shaved Brussels sprouts. The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor. Serve with grilled chicken for an added boost of protein.

Prep/Cook Time: 20 Minutes, Servings: 6

Ingredients

• 1 tablespoon unsalted butter
• ¼ cup whole-wheat panko breadcrumbs
• 1 small avocado, mashed
• 3 tablespoons fresh lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon white miso
• 2 cloves garlic, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon ground pepper
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil
• 2 bunches lacinato kale (about 8 ounces each), stemmed and chopped
• 12 ounces fresh Brussels sprouts, thinly sliced

Directions

1. Melt butter in a medium nonstick skillet over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty, 2 to 3 minutes. Stir in panko; cook, stirring constantly, until coated in butter and toasted, 1 to 2 minutes. Transfer to a paper-towel-lined bowl.
2. Process avocado, lemon juice, Parmesan, miso, garlic, mustard, pepper and salt in a mini food processor until combined, about 30 seconds. Add oil; process until thickened and smooth, 30 seconds to 1 minute. Transfer to a large bowl.
3. Add kale to the bowl with the dressing. Using clean hands, massage the dressing into the kale to soften it, 1 to 2 minutes. Add sliced Brussels sprouts and toss to combine. Top with the toasted breadcrumbs.

Nutritional Information

Per Serving: 237 Calories, Total Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 7 mg, Carbohydrates: 21 g, Fiber: 7 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 7 g, Sodium: 296 mg, Potassium: 379 mg, Phosphorus: 68 mg, Iron: 3 mg, Folate: 59 mcg, Calcium: 189 mg, Vitamin A: 14327 IU, Vitamin C: 163 mg

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