Ease your way back to seasonal salads with this warm spring mix with a Spanish twist. This savory treat is loaded with sulfurous veggies like kale, Brussels, shallots and leeks that are packed with glutathione, a powerful antioxidant that helps to detoxify and strengthen your immune system. Glutathione is perhaps the most important molecule we need to stay healthy and prevent disease. So, eat up!

 

Ingredients

• 4 T extra virgin olive oil + 3 T

• 1 leek - tops, outer husks and roots removed, diced

• 1 medium shallot - diced

• 1 red bell pepper - diced

• 2 bunches of Kale – stems removed,  cut into 1” slices (roast stems separately for snacks)

• 1lb Brussels sprouts - trimmed, shredded or sliced thin

• 1/4 cup fresh lemon juice

• 2 T apple cider vinegar

• 1 clove garlic - minced

• 1 tsp Dijon mustard

• 1/2 tsp crushed red pepper flakes – optional

• 1/4 tsp Kosher salt 

• 1/4 tsp ground black pepper

• 1/4 cup Marcona almonds, finely chopped - toasted

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Instructions

• In a small bowl, whisk 3 T olive oil, lemon juice, apple cider vinegar, Dijon, red pepper flakes, salt, pepper and garlic. Set aside.​

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• In a tall-sided sauté pan, heat 4 T of EVOO over medium high heat. Add leek and shallot and sauté until soft and fragrant. Add red bell pepper, sauté for 2 minutes. Fold in the kale and Brussels in batches if needed to mix well. Sauté until kale is wilted. Add dressing and cook until garlic is fragrant.

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• Top with toasted Marcona almonds. Simply chop almonds and toast in a dry sauté pan until golden.

 

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.