Winter Salad with Avocado Ranch Dressing

2 cups Brussels sprouts, stem end trimmed
2 cups thin slices of Lacinato kale (dark green variety; about 4 large leaves, thinly sliced)
1 cup cooked quinoa
½ cup raw walnuts, chopped
¼ cup raw sunflower seeds
¼ cup toasted pumpkin seeds (pepitas)
¼ cup raw hemp hearts (hemp seeds)
¼ cup milled flaxseed (flaxmeal)
½ cup halved grape tomatoes
½ cup pomegranate seeds (also called arils)
¼ cup chopped cilantro

½ large avocado
½ cup lowfat buttermilk
2 tablespoons prepared salsa
2 tablespoons lime juice (or lemon juice)
¼ cup water
1 tablespoon minced shallot
½ cup roughly chopped cilantro
¼ teaspoon salt
1/8 teaspoon pepper

Slice the Brussels sprouts very thinly with a sharp knife, or run them through a food processor fitted with a slicing blade.  You will have about 3 cups of sliced sprouts when done.  Mix the sprouts and sliced kale in a large bowl.  Add the remaining salad ingredients and toss.  In a blender, mix all the dressing ingredients until smooth and creamy.  Add an additional tablespoon or two of water if too thick.  Pour half the dressing over the salad and toss well.  Add more dressing if desired.  Serve.

NOTE: Feel free to swap out nuts and seeds for your favorites!

4 as a main; 6 as a side
Prep & Cooking Time:
20 minutes
Skill Level: