The first time I made this salad was for the Ovarian Cancer National Alliance’s annual Turn Up The Heat Gala. It seemed appropriate as it is loaded with antioxidants
and features many of the vegetables that are recommended as
part of a healthy, cancer-fighting diet.
Brussel Sprouts – 1 pound
Kale – one handful, finely chopped
Avocado – ½ of one, cubed
Spring Onions – one finely chopped
Feta Cheese – ¼ cup crumbled
Flax Seed – a sprinkling
Dress It Up Dressing Apple Cider Vinaigrette
Pass the Brussel Sprouts through a food processor fitted with the thinnest
slicing disc possible, so you get wonderfully curly and beautiful little slivers of sprout.
Place in a bowl with the remaining ingredients and anoint with
Apple Cider Vinaigrette. Toss!
Should you wish to prepare this salad in advance, I’d suggest adding the Avocado
just before serving so it doesn’t turn brown.