Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans

The thyroid has the highest selenium content of any organ, and studies suggest that selenium deficiencies may be a primary cause of thyroid disorders. Brazil nuts have traditionally been known as being a rich food source of selenium; Try this: Combine Brazil nuts, olive oil, garlic and a handful of rocket (arugula) and basil in a food processor and process into a savory pesto. Or soak Brazil nuts overnight in water, drain and purée with fresh water, a couple of dates and a dash of vanilla for a delicious milk alternative.

Ingredients

For the dressing:

• 1/4 cup olive oil
• 1/3 cup freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon sugar (can sub honey or maple syrup)
• 1/8 teaspoon salt
• fresh ground pepper, to taste

For the salad:

• 1 pound brussels sprouts, trimmed, loose leaves removed and thinly shredded
• 1 bunch of tuscan kale, stems removed and leaves finely chopped into ribbons
• 2 medium apples, cored and thinly sliced (I’ve been loving SweeTango apples)
• 1/2 cup dried cranberries
• 1/3 cup candied pecans, chopped
• 1/4 cup crumbled gorgonzola cheese

OPTIONAL: 4 slices cooked turkey bacon, chopped

Instruction

1. In a medium bowl, whisk together olive oil, lemon juice, garlic, sugar and salt.
2. In a separate large bowl, toss together shredded brussels sprouts and kale mixture with your hands. Slowly pour in dressing and use your hands to massage into the kale and brussels sprouts for about 5 minutes. Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels.
3. Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. If you’d like you can add in chopped bacon at this point and toss salad again. Finally, garnish with crumbled gorgonzola. Serve immediately. Season with freshly ground black pepper.

This recipe is sourced from Ambitious Kitchen