Kale and Brussels sprouts salad with cashew dressing

Kale and Brussels sprouts salad with cashew dressing

Oct 5 2020


15 mn

Serves 2

I am always experimenting with new salads and dressing since I eat one almost everyday and get easily bored if I eat the same thing over. I love kale and Brussels sprouts together but in my opinion it needs something "creamy" to fill you up a bit other wise I get hungry right away... This is does the trick and it is super easy to make.


  • 1 bunch of kale, stems removed and roughly chopped
  • 1 cup of Brussels sprouts
  • 1 cup of chickpeas (I used canned chickpeas and rinse them)
  • 2-3 slices of bread
  • 1 avocado
  • Dressing: 2 tbsp of cashew butter, 1 lemon, 1 tbsp of dijon, 4 tbsp of olive oil, 2 tsp of nutritional yeast (or grated parmesan)


Cut the bread into cubes, toss with 2 tbsp of olive and some salt and bake at 400F for 8-10 minutes, shaking it halfway. You could use store bought croutons, but here I think that homemade ones taste so much better!!!

Remove the stems of the kale and roughly chop the leaves, (I like super small pieces). Thinly slice the Brussels sprouts and  transfer to a serving bowl, add the chickpeas and the avocado (cut into cubes or sliced, whatever you prefer).

For the Dressing put all the ingredients in a food processor and turn on until smooth and combined, I added 4-6 tbsp of water to thin it out (otherwise it is more like a dip consistency).

Toss the salt with a couple of tbsp of the dressing to your liking and add the crunchy croutons on top. Add some salt and pepper and enjoy!

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