Greens And Sprouts Salad Food

SPRING GREEN SALAD

Steps:

• Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

GREENS 'N' FRUIT SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk together the mayonnaise, honey, orange juice and zest. Pour over salad; toss to coat. Refrigerate leftover dressing.

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
• To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

SPROUT SALAD WITH CITRUS & POMEGRANATE

Steps:

• Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.
• Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.