Brussels Sprout and Kale Salad with Green Goddess Dressing
A vibrant and healthy salad featuring shaved Brussels sprouts and kale, tossed in a creamy and flavorful Green Goddess dressing. Topped with crispy croutons and Parmesan cheese for a delightful crunch and savory finish.
Ingredients
Salad
- 2 cups rustic bread (torn into 1/4-inch pieces)
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper (to taste)
Green Goddess Dressing
- 1 ripe avocado (pit removed and flesh scooped out)
- 2 cloves garlic (sliced)
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup white grape juice vinegar
- 1/2 cup fresh dill (finely chopped)
- 1/2 cup scallion (finely sliced)
Salad Base
- 3 cups Tuscan kale (shaved)
- 3 cups Brussels sprouts (shaved)
- 1 cup Parmesan (finely grated)
Instructions
- Set up your grill for cooking with indirect heat.
- Pulse bread in a food processor until you have fine and larger breadcrumbs. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place on the indirect-heat side of the grill and bake until golden brown and crispy, 10 to 12 minutes.
- Blend avocado, garlic, buttermilk, sour cream, and vinegar until smooth. Season with salt and pepper. Pour into a mixing bowl and mix in the dill and scallions.
- Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you’d like. Top with the croutons and cheese. Serve!
Notes
Leftover dressing can be stored in the refrigerator for up to 5 days.
Nutrition
Calories: 450kcal | Carbohydrates: 40g | Protein: 15g | Fat: 28g | Sodium: 350mg