Healthy. Happy. Satisfied.
That is how this glorious super food salad leaves me feeling. Who said healthy veggies had to be boring, not me! I find myself craving them instead of "trying to fit more greens in." The thinly sliced brussels sprouts and asparagus against the bold curly kale makes a trio of unstoppable healthy greens! Pair that with tart dried cherries and rich pine nuts all smothered in homemade poppy seed dressing, you have yourself a no guilt meal without sacrificing flavor!
1 bundle asparagus
Half a bundle of green kale
3 cups brussels sprouts, mandolined or sliced very thin with a knife
½ cup pine nuts
½ cup dried cherries
½ cup white vinegar
1 tbsp. apple cider vinegar
1/3 cup sugar
½ tsp. dried onion
1 tsp. dry mustard
1 tsp. salt
2 tbsp. shallots, finely minced
1 tbsp. poppy seeds
2 tbsp. mayo
1 cup sunflower seed oil
In a food processor or blender pulse together white vinegar, apple cider vinegar, sugar, dried onion, dry mustard, salt, shallots, poppy seeds, and mayo.
After those ingredients have been pulsed together, slowly pour in sunflower seed oil while processor or blender is on at a medium speed.
Blend until all the oil has been incorporated and mixture is the consistency of a “typical salad dressing.”
Transfer dressing to a mason jar or container of your liking and refrigerate until ready to use.
Fill a large bowl with cold water, add a handful of ice cubes. Set aside.
Bring a large pot filled with salted water to a boil, place asparagus in boiling water, cook asparagus for 45 seconds to 1 minute.
Immediately transfer asparagus to the bowl of ice water, this will shock the asparagus and instantly stop the cooking process so they remain bright green and crisp.
Transfer asparagus to a cutting board, using a sharp knife thinly slice asparagus length wise, making long ribbons. Once all asparagus has been sliced into ribbons, cut them in half to make smaller pieces. Set aside.
Lay a piece of kale on a cutting board, cut leaves away from the stalk. Continue this process until all kale leaves have been removed from their stalks.
Roll up kale leaves all together and roughly chop. Set aside.
Heat a sauté pan over medium, add pine nuts to the pan and cook for 1-2 minutes or until lightly toasted. Set aside.
In a large salad bowl combine, asparagus, kale, brussels sprouts, toasted pine nuts, and cherries.
Drizzle desired amount of poppy seed dressing over salad mixture. Toss until well combined.
Let tossed salad marinate for 5- 10 minutes before serving.