This means it is the time of year to eat more sprouts and leafy greens.

These foods are loaded with chlorophyll, antioxidants, and fiber to help shed that Winter weight and prepare for the warmer days ahead.

To make this simple and delicious spring sprout salad, start with a base of mixed spring greens and Brussels sprouts. Add on top a healthy serving of nutritious broccoli sprouts with pine nuts and parmesan for protein and a few dried blueberries for antioxidants and fiber.

The salad is finished off with a flavorful keto-friendly dressing composed of apple cider vinegar and olive oil for healthy fats.

Ingredients

Salad:

1 cup organic spring mix greens, chopped
1 cup organic Brussels sprouts, chopped
4 small/medium organic radishes, sliced
1/2 cup broccoli sprouts
3 tablespoons organic parmesan cheese, shaved
2 tablespoons organic dried blueberries
1/4 cup roasted pine nuts

Dressing:

3 tablespoons organic apple cider vinegar
3 tablespoons organic olive oil
1/2 teaspoon sea salt
1/4 teaspoon organic black pepper

Instructions

1. Add spring mix to a large mixing bowl.
2. Chop the bottoms off of the Brussels sprouts and then cut each one in half.
3. Add Brussels to the spring mix.
4. Slice the radishes then place in the mixing bowl.
5. Add in broccoli sprouts, parmesan, blueberries, and pine nuts.
6. In a small separate bowl combine apple cider vinegar, olive oil, sea salt, and black pepper.
7. Whisk until well combined.
8. Slowly pour on top of salad.
9. Toss salad until well combined.
10. Serve and enjoy!

The post Keto Zone Spring Sprout Salad appeared first on Keto Zone® | Dr. Don Colbert, MD.

Lettuce is relatively devoid of any meaningful nutrition. It is basically just fiber and water!

It is time to up your salad game with this delicious and nutritious Brussels sprouts and kale salad!

These greens are loaded with nutrients including chlorophyll and a suite of vitamins and minerals.

Paired with a tangy herbal citrus vinaigrette, this salad has a bold flavor to complement the nutritional profile.

If that wasn’t good enough, this quick and easy keto meal can be ready in just about 15 minutes from start to finish!

Ingredients:

For the salad-

3/4 lb of fresh organic Brussels sprouts, shaved
1 cup organic lacinato kale, chopped
1/4 cup organic roasted almonds, slivered

For the dressing-

1/4 cup organic extra virgin olive oil
1 tablespoon organic apple cider vinegar
1/2 teaspoon organic dijon mustard
1/2 organic lemon, juiced
4 sprigs organic fresh thyme leaves
Sea salt, to taste
Organic black pepper, to taste

Instructions:

1. Lightly steam the kale and Brussels sprouts for about 5-7 minutes or until the leaves are tender yet still crisp.
2. As the greens are cooking, combine the dressing ingredients in and whisk together until well combined.
3. When Brussels sprouts and kale are cooked, remove from heat and rinse under cold water.
4. Allow the greens to drip dry.
5. Combine dry greens with almonds and dressing.
6. Toss to combine.
7. Serve.

Servings per recipe: 4

Nutritional Information (Per Serving):
Calories: 187
Protein: 6g
Carbs: 9g
Fiber: 4g
Sugar: 2g
Fat: 16g
Saturated Fat: 2g
Polyunsaturated: 3g
Monounsaturated: 10g

How did your salad turn out? Let us know in the comments below!

Recipe adapted from blog.bulletproof.com

The post Brussels Sprouts and Kale Salad with Citrus Vinaigrette appeared first on Keto Zone® | Dr. Don Colbert, MD.