We are on our yearly winter vacation and within five days of arriving I am tired of restaurants and the boring salads that are offered. This is a crisis because we are here for a month!
Luckily we are in a Villa with a full kitchen so off to the Piggly Wiggly we went where we purchased fresh kale and brussel sprouts and the rest of our salad ingredients.
We oven roast brussel sprouts in coconut oil and balsamic vinaigrette. Rather than sprinkling the brussel sprouts once they are on the roasting pan we mix the vinaigrette and oil in a bowl. Prior to this we have prepared the sprouts and placed them back in the refrigerator.
By placing cold sprouts into the bowl of vinaigrette and oil each the oil adheres to each sprout and they roast to a golden brown. You can eat them hot as a side vegetable or place in the refrigerator to add to salads.
- Kale washed, cleaned and steamed for 50 seconds in the microwave. If the kale is still tough kneed it until you achieve that bright green colour and soft texture
- Tomatoes diced
- Cucumber diced
- Avocado diced
- Brussel Sprouts
- Sweet peppers diced
- Chopped nuts
- Turkey bacon cooked crisp and crumbled
- As a dressing we use a little of the balsamic vinaigrette.