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.
Brussels Sprouts – 1 pound
Kale – one handful
Avocado – ½
Spring Onions – 1
Feta Cheese – ¼ cup, crumbled
Flax Seed – a sprinkling
3 tbsp. Dress It Up Dressing Apple Cider Vinaigrette
Pass the Brussels sprouts through a food processor fitted with the thinnest slicing disc possible (or buy pre-shaved). Massage the kale, and chop finely. Finely chop the spring onion. Cube the avocado. Place all ingredients in a bowl, add in the feta cheese, a sprinkling offlax seed, and the Apple Cider Vinaigrette. Toss to mix thoroughly. The longer this can sit, the more the flavors marinate. Enjoy!