Recipe: Brussels Sprout & Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing

Well, after another weekend of being pretty much bed-bound and resting, I’m happy to report that I’m feeling a little better. On Friday, I VERY relieved that the chest x-rays came back normal, but the doctor did warn me that since this is a viral infection, there isn’t a whole lot I can do except rest and take the dose of steroids he provided. So, here’s hoping the meds work because we have a busy week ahead work-wise!

Now, on to today’s post. I was inspired by one of the blogs I read, Carrie Bradshaw Lied, as, since beginning the Whole 30 diet, she’s been posting great recipes and insight about the diet. I first saw a salad on her Snapchat and found a recipe I adpated to re-create what looked SO yummy!

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing


Adapted from Tastebook


-1/2 lb. brussels sprouts, washed, dried and leaves separated

-4-5 kale leaves (I used lacinato kale)

-1 celery stalk

-seeds from half a pomegranate *how to remove tip below

-large handful of hazelnuts (about 1/3 cup), roasted

-juice and zest from one small lemon, about 2-3 tablespoons juice

-1 avocado

-pinch of sea salt

-1 package stevia

-1 tablespoon extra virgin olive oil


1-Remove the kale leaves from the center stalk and cut into bite sized pieces. Massage the kale.


2-Roughly chop the brussels sprout leaves the same size, place in a large bowl.


3Scoop out 1/2 the avocado and place in a small food proccesor with the lemon juice, zest, stevia, extra virgin olive oil and a pinch of salt. Blend until creamy and set aside.

4-Cube the rest of the avocado, thinly slice the celery and roughly chop the roasted hazelnuts. De-seed the pomegranate – this is how I do it — makes it so easy! Add those ingredients to your bowl.


5-Add dressing, toss and serve!


I absolutely LOVED this salad — so delicious! The original recipe did not include the stevia and EEVO, but I had to add it because my avocado wasn’t QUITE ripe yet. I may try and go without it next time and follow the recipe more exactly. I may have to keep the stevia though — the lemon gave the dressing a very tart taste!

Hope you enjoy and have a great Monday – thanks for reading!


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