Recipe: Kale / Brussels Sprouts Caesar Salad (Gluten-Free + Paleo + Vegan)

Hello people, I hope you’ve all had a lovely weekend. This week’s recipe is a healthy take on a classic Caesar salad packed with protein, iron, omegas 3 and 6, and some iodine. It’s not complicated, but it does require either a food processor or blender to make the crumble and dressing. It works great as a main dish or as a side with some Italian food! Enjoy.

Ingredients

1/2 c raw almonds

1/4 c + 1 1/2 t hulled hemp seeds

3 T nutritional yeast
2 t paprika

Himalayan pink salt
 (or regular sea salt) to taste
1/2 avocado, pitted and peeled

1 garlic clove

2 T + 1/3 c olive oil

2 T fresh lemon juice

1 1/2 T dijon mustard


1 1/2 t chia seeds

1/2 t dulse granules*
fresh ground pepper to taste
2 lb brussels sprouts, trimmed and thinly sliced or shredded
5 oz container baby kale

Lemon wedges for serving


*Dulse is a red seaweed that kind of tastes like… bacon. It’s a great source of iodine. This is the kind I use.

clockwise from top: chia seeds, paprika, dulse granules, Himalayan pink salt, freshly ground pepper
hulled hemp seeds

Instructions

  1. In a food processor or small blender, pulse almonds
, 1/4 c hulled hemp seeds
, 2 T nutritional yeast, paprika
, and sea salt 
until mixture resembles fine crumbs.
  2. Transfer crumble to a small bowl, set aside, and wipe out food processor.
  3. In food processor, puree 1 1/2 t hulled hemp seeds
, 1 T nutritional yeast, 1/2 avocado, garlic
, 2 T olive oil
, 2 T lemon juice
, 1 1/2 T dijon mustard
, 
1 1/2 t chia seeds
, 1/2 t dulse granules, sea salt, and fresh ground pepper.
  4. Transfer dressing to a small bowl, set aside, and rinse out food processor. I promise this is the last time.
  5. Preheat oven to 450°F. In a large bowl, toss brussels sprouts with 1/3 c olive oil, sea salt, and pepper. Spread brussels sprouts on two rimmed baking sheets and roast for about ten minutes. Remove from oven and let cool slightly.
  6. In a large bowl, toss brussels sprouts with kale, dressing, and crumble.
  7. Serve with lemon wedges.
crumble
dressing
rinsed, trimmed, and ready to roll
crisp in some places, still tender in others is what you’re going for

Serves 4-6.

Adapted from Kale–and–Brussels Sprout Caesar Salad
.


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Recipe: Roasted Garlic Lemon Broccoli

I promise I will lay off the broccoli for a while after this week – I know you’re probably over there like Is this Bummed Out Baker or Bummed Out Broccoli, amirite? But if you are in fact like oh waw I love broccoli, here’s another recipe: Shredded Broccoli Salad. I just like it a bunch.

Keeping with last week’s theme of super easy, quick, and tasty, here’s a way to revitalize your roasted broccoli go-to.

Ingredients

2 heads of broccoli, chopped into florets of similar size
2 t olive oil
1 t sea salt
1 t black pepper
2-3 garlic cloves, minced
1 T lemon juice

Instructions

  1. Preheat oven to 400°F.
  2. Toss broccoli, oil, salt, pepper, and garlic together in a large bowl.
  3. Spread broccoli in an even layer on a baking sheet.
  4. Bake for 15-20 minutes, depending on the size of your florets (longer for bigger). Remove from oven and transfer to a serving bowl.
  5. Squeeze lemon juice over broccoli before serving.
  6. Optional: top broccoli with lemon zest for extra tang.

Serves four as a side dish.

Adapted from Roasted Garlic Lemon Broccoli.


Subscribe at the bottom of Bummed Out Baker to get new recipes emailed to you every Monday – Follow on Facebook for mental health articles and discussion – Follow on Instagram for more food pics, behind-the-scenes, and my begrudging meat-eating husband captured in the wild.