Kale and Brussels Sprout Detox Salad with Chicken
As mentioned in our blog post on spring detoxification, cruciferous vegetables are a great way to support the detox process. Also called the brassica family of vegetables, these nutrient-dense powerhouses include bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collard greens, kale and radishes.
Cruciferous veggies are rich in nutrients, including several carotenoids, vitamins C, E, and K, folate, and various minerals. In addition, they contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. These chemicals are responsible for the strong aroma and bitter flavor of cruciferous vegetables. More specific to cleansing, these compounds support both phases of the liver’s detoxification process. Cruciferous veggies also are a good source of fiber, which support the elimination stage of detoxification. So, eat up!
Kale and Brussels Sprout Salad
(serves 2 as an entrée or 4 as a side dish)
• Juice from one lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon minced shallot
• 1 small garlic clove, finely grated
• Dash sea salt plus more to taste
• Freshly ground black pepper
• 1 bunch kale, center stem discarded, leaves thinly sliced
• 6 ounces Brussels sprouts, trimmed, finely grated or shredded
• 2 tbs extra-virgin olive oil
• ¼ cup sliced almonds (roasted)
• ¼ cup nutritional yeast
• 1 lb grilled or baked chicken breast, sliced (optional)
Combine lemon juice, Dijon mustard, shallot, garlic, dash salt and pepper in a small bowl. Slowly whisk in olive oil; set aside to let flavors meld. Mix kale and Brussels sprouts in a large bowl. Add dressing and nutritional yeast to kale mixture; toss to coat. Season lightly with salt and pepper. Top with almonds and chicken.