Za'atar Shaved Brussels Sprout Salad (vegan, gluten free)
Ingredients
- 1/2 lb. brussels sprouts, cleaned and thinly sliced best by using a mandolin or sharp knife
- 1 cup lacinato or curly green kale, chopped
- 1/2 cup yellow bell pepper, diced or thinly sliced
- 1/4 cup red onion, thinly sliced optional
- 5 dates, pitted and chopped
- 10 kalamata olives, chopped
- 1/4 cup toasted pine nuts
- 1/2 cup chickpeas
- 1/2 avocado, diced
Za'atar Tahini Dressing
- 2 tbsp tahini extra for topping
- 1 large lemon, juiced and 1 tsp of zest
- 3 tsp olive oil extra virgin
- 1/4 tsp sea salt
- 2 tbsp za'atar green is za'atar (not the red kind)
Instructions
- Use a thin knife or mandoline slicer to thinly slice your Brussels sprouts (use a protective glove if needed) and chop kale, bell pepper and thinly slice red onion. (I remove the hard white center pieces after slicing the Brussels)
- Add ingredients to a large bowl.
- Optional: Add a little lemon juice and olive to massage the Brussels sprouts kale with your hands to help break it down.
- Add in chopped dates, olives and chickpeas.
- In a small bowl, add tahini, lemon juice, za'atar, olive oil and sea salt and mix until well combined. Add a 1-2 tsp of water if needed to thin the dressing out a little bit. Pour the dressing over the salad and mix until very well combined.
- Toast pine nuts in a dry pan over low-medium heat for serve minutes (be mindful not to burn them). Add pine nuts and avocado to the salad.
- Serve with extra tahini drizzled on top and enjoy!
- Store in an airtight container in the fridge for up to 2-3 days.