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Kale, Brussels Sprout, and Avocado Salad
Ingredients
Directions
Ingredients
4 c
washed black kale, chopped into 1-inch pieces
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2 c
Brussels sprout leaves or thinly sliced Brussels sprouts
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1 c
fennel, thinly sliced
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2
avocados, peeled and cubed
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0.5 c
toasted pine nuts
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For the Dressing
2 tbsp
whole-grain mustard
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1
garlic clove, grated
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0.25 c
lemon juice
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0.25 c
olive oil
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0
salt, to taste
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Kale, Brussels Sprout, and Avocado Salad

I like to always include a healthy salad with my brunch, giving me energy to set out for a hike or a run afterward, or if it’s more of a beach-lounge sort of day, the greens will prevent me from feeling guilty for skipping the workout. It’s a win-win.

Note: Pine nuts can be purchased toasted, or toasted in a dry skillet over medium heat for a couple of minutes, stirring frequently to prevent burning. Transfer to a plate to cool once lightly toasted.

6-8 servings

  1. Whisk together all dressing ingredients, and toss with the kale, Brussels sprouts, fennel, and avocado. If desired, the kale can be gently massaged ahead of time with one tablespoon olive oil and a sprinkle of salt to soften, but it is not necessary.
  2. Garnish with toasted pine nuts if desired.

Recipe by Helene Henderson

Helene Henderson

Helene Henderson owns and runs Malibu Farm Restaurant and Malibu Farm Pier Café, both of which focus on sourcing fresh, organic, and local produce and goods from local vendors and small farmers, including eggs and produce sourced from her own farm.