
INGREDIENTS
- 2 bunches green kale
- 12 oz. of brussell sprouts
- 3 limes
- 3 tomatoes
- 1 oz. fresh mint
- 1 oz. fresh cilantro
- 10 oz. can of garbanzo beans
- 1/2 cup of walnuts
PREPARATIONS
- Rinse kale thoroughly
Remove the spine on each leaf
Chop kale into thin ribbons
Massage the leaves until soft and supple - Rinse brussell sprouts
Cut ends and remove older leaves Slice in halves
Shred in cuisinart - Sautée brussell sprouts in pan until soft and tender with
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- Juice of 3 limes
- A pinch of Himalyan or sea salt to taste
- Dice tomatoes, mint, cilantro and walnuts
- In a salad bowl, mix and toss brussell sprouts with chopped kale, garbanzo beans, tomatoes, mint, cilantro and walnuts. Add more salt, to taste, if needed.
- Serve fresh or chill till later
Creates 2 generous servings.