
Warm Spring Salad
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
​
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.​
​
-
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.
​​
-
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.