Monday 26 January 2015

Omega Salad: Kale, Brussel Sprouts, Seeds, Nuts, and Dried Fruit

This Omega Salad recipe is for a friend, as a special request that I've put off sending since our camping escapades at Algonquin. 

Ingredients for Salad
  • 1 bunch of Kale (raw, torn into bite-size pieces, stems chopped)
  • 1/4 cup Pecans (raw to be toasted)
  • 1/4 cup Walnuts (raw to be toasted)
  • 1/4 cup Pine Nuts (raw to be toasted)
  • 1 tblsp Sesame Seeds
  • 1 tblsp Sunflower Seeds
  • 1 tblsp Pumpkin Seeds
  • 1 pear shaved (thin slices)
Salad Dressing (Soak 10mins)
  • Zest and juice of 1 lemon
  • 3 tblsp olive oil
  • 1 tblsp poppy seeds
  • 1/2 cup Dried Cranberry
Ingredients for Pan-Fried Brussel Sprouts
  • 10 Brussel Sprouts (halved)
  • 3 cloves of garlic, minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tblsp of honey
  • 1 tsp turmeric
  • Zest and juice of 1.5 limes
  • 2 tblsp olive oil (or avocado oil & olive oil mix)
  1. Mix the lemon zest, juice and avocado/olive oil, poppy seeds, and cranberries to soak for 10 mins.
  2. Cut the Brussels Sprouts in half. 
  3. Mix the garlic, honey, turmeric, and lime and toss the halved Brussels Sprouts in to marinate. 
  4. Seperate the leaves from the stem of the Kale. Rip the Kale leaves into small pieces and chop the stems. Set aside. 
  5. Lightly toast the seeds and nuts, set aside.
  6. Add the lemon juice/oil mixture to the Kale. 
  7. Set to medium-high heat and pan fry the brussels sprouts until there is a crispy brown side. Set aside to cool. 
  8. Thinly cut the pear pieces.
  9. Add 3/4 of the the Salad Dressing, reserving most of the cranberries
  10. Add the nuts, and toss everything
  11. Lay out the brussels sprouts crispy side up
  12. Lay out the shaved pear
  13. Drizzle the remaining dressing and cranberries

Bon Appetit!