This recipe is one of my favorite salads to bring to summer BBQs, picnics, and potluck dinners because it travels well and holds up much better than traditional leafy green salads. In fact, it becomes even more flavorful as the kale and Brussels sprouts soak up the creamy dressing, making it a perfect make-ahead dish.
Beyond a party for your tastebuds, every ingredient in this salad supports your body. Kale and Brussels sprouts are rich in fiber and naturally occurring compounds that help support healthy estrogen metabolism and your body’s natural detoxification pathways. Tahini, avocado, almonds, and hemp hearts provide satisfying healthy fats, plant protein, and minerals that help stabilize blood sugar. Tart cherries add antioxidants and a touch of natural sweetness, while fresh lemon and garlic brighten the flavors and bring even more plant-powered goodness to every bite.
Whether you’re serving it alongside grilled salmon, burgers, or your favorite summer meal, this is one of those recipes you’ll find yourself making again and again. And don’t be surprised when your family and friends ask you for the recipe!
Eat like you love yourself!
XO, Jules
KALE & BRUSSELS SPROUTS SALAD WITH CREAMY LEMON TAHINI DRESSING
Ingredients for salad
1 bunch curly kale, stems removed and finely chopped
1 tsp extra virgin olive oil
Pinch of flaky sea salt
10–12 Brussels sprouts, very thinly shaved
¼ cup sliced almonds
½ cup dried tart cherries
½ avocado, diced
2 TB hemp hearts
Freshly cracked black pepper
Ingredients for dressing
¼ cup tahini
Juice of 1 small lemon (about 2 tablespoons)
2 tsp pure maple syrup
1 small garlic clove, finely grated or minced
¼ tsp red pepper flakes (or more to taste)
Pinch of flaky sea salt
3–5 TB water, as needed
Instructions:
Place kale in a large serving bowl. Drizzle with the olive oil and sprinkle with a pinch of sea salt. Using your hands, gently massage the kale for 1–2 minutes until it becomes tender, darker in color, and slightly reduced in volume.
Add the shaved Brussels sprouts, dried tart cherries, and hemp hearts to the bowl.
In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, red pepper flakes, and sea salt. Slowly whisk in the water until the dressing is smooth, creamy, and pourable.
Pour the dressing over the salad and toss well until everything is evenly coated.
Heat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, for 3–5 minutes, until lightly golden and fragrant. Watch carefully to prevent burning.
Just before serving, gently fold in the diced avocado. Sprinkle the toasted almonds over the top and finish with a few generous grinds of fresh black pepper.
Refrigerate for 30 minutes before serving to allow the flavors to meld. Leftovers will keep well in the refrigerator for up to two days.
