Serves 4 as a starter
- Zest from 1 lemon
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon tahini
- ½ clove garlic, grated
- 1 lb. Brussels sprouts, trimmed and thinly sliced
- 1 cup curly kale, chopped
- 1 cup radicchio, sliced into ribbons
- 1 large honeycrisp apple, cut into matchsticks
- ¼ cup sliced almonds
- ¼ cup pumpkin seeds
- 1/4 cup hemp hearts
- 1/2 cup naturally sweetened dried cranberries
First, prep the almonds and pumpkin seeds: place them onto a dry skillet. Heat over medium heat for 4 to 5 minutes, until golden and fragrant, stirring frequently. Watch carefully -- these can burn quickly. Set aside to cool.
Next, prepare the brussels sprouts. Shave the brussels sprouts either using a food processor, mandolin slicer, or sharp knife. If using a food processor, you'll need the slicing disc attachment.
Then, add the brussels sprouts, kale, and radicchio to a large bowl, as well as the toasted almonds and pumpkin seeds, apple, hemp seed, and cranberries.
Prepare the dressing: add the lemon zest, lemon juice, olive oil, maple syrup, tahini, and garlic to a small bowl. Whisk until incorporated. Add salt and pepper to taste.
Pour the dressing over the ingredients in the bowl. With clean hands, massage the mixture until the greens are evenly coated. Taste, add salt and pepper as needed, and serve.