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

1.  Rinse kale thoroughly
   Remove the spine on each leaf
   Chop kale into thin ribbons
   Massage the leaves until soft and supple
2.  Rinse brussell sprouts
   Cut ends and remove older leaves Slice in halves
   Shred in cuisinart
3.  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
4.  Dice tomatoes, mint, cilantro and walnuts
5.  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.
6.  Serve fresh or chill till later

Creates 2 generous servings.

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