Tossed Brassica Salad with Citrus
Simple yet delicious, this salad can be made only using a hand-held mandoline (like this) or a food processor and a small pairing knife. I love salads that are easy to make but have complicated flavors and this one fits the bill with some deeper citrus undertones.
If you've had a more indulgent weekend than planned, this is a great lunch to enjoy for dinner tonight or pack out for lunch tomorrow. Brassica veggies like kale, radishes and brussels sprouts contains phytonutrients that increases Phase II detoxification expression in the liver, which helps the body fight oxidative stress caused by alcohol (and late night eating) and regain balance to the system. The compound responsible for this is called sulforaphane and is activated after the cruciferous / brassica vegetables are macerated- making a chopped salad like this the perfect way to activate these detoxifying compounds.
- 10 brussels sprouts, with the ends chopped off
- 2 radishes
- 1 small apple
- 1/2 lime, juiced
- 1/2 valencia orange, juiced
- 4 large lacinato / dinosaur kale leaves
- Extra Virgin Olive Oil
- sea salt
- cracked pepper
- 1/2 avocado, cut into cubes
- Thinly slice brussels sprouts, radishes and apples with hand-held mandoline or food processor.
- Add the juice of the lime and orange immediately to prevent the browning / oxidizing of the apple and brussels sprouts.
- Chop the lacinato kale and massage it with olive oil to bring out the color and flavor. Toss with the rest of the vegetables. Season to taste with salt and pepper.
- Add the avocado and serve immediately.