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Prep Time:10 minsTotal Time:10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 (9 to 10 ounce) package shredded or shaved Brussels sprouts4cupschopped kale1/2 cupTahini Sauce with Lemon & Garlic1 cup roasted chickpea snacks with sea salt1mediumavocado, pitted and quartered
Cook Mode(Keep screen awake)
Ingredients
1 (9 to 10 ounce) package shredded or shaved Brussels sprouts
4cupschopped kale
1/2 cupTahini Sauce with Lemon & Garlic
1 cup roasted chickpea snacks with sea salt
1mediumavocado, pitted and quartered
DirectionsDivide Brussels sprouts and kale among 4 single-serving lidded containers (you’ll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.To make aheadRefrigerate dressing and salad (except avocado and chickpeas) separately for up to 4 days. Top salad with dressing, chickpeas and avocado just before serving.Originally appeared: EatingWell.com, October 2019
Directions
Divide Brussels sprouts and kale among 4 single-serving lidded containers (you’ll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.To make aheadRefrigerate dressing and salad (except avocado and chickpeas) separately for up to 4 days. Top salad with dressing, chickpeas and avocado just before serving.
Divide Brussels sprouts and kale among 4 single-serving lidded containers (you’ll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.
Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.
To make aheadRefrigerate dressing and salad (except avocado and chickpeas) separately for up to 4 days. Top salad with dressing, chickpeas and avocado just before serving.
To make ahead
Refrigerate dressing and salad (except avocado and chickpeas) separately for up to 4 days. Top salad with dressing, chickpeas and avocado just before serving.
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)337Calories20gFat31gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
