Za'atar Shaved Brussels Sprout Salad (vegan, gluten free)

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Step 1

Use a thin knife or mandoline slicer to thinly slice your Brussels sprouts (use a protective glove if needed) and chop kale, bell pepper and thinly slice red onion. (I remove the hard white center pieces after slicing the Brussels)

Step 2

Add ingredients to a large bowl.

Step 3

Optional: Add a little lemon juice and olive to massage the Brussels sprouts kale with your hands to help break it down.

Step 4

Add in chopped dates, olives and chickpeas.

Step 5

In a small bowl, add tahini, lemon juice, za'atar, olive oil and sea salt and mix until well combined. Add a 1-2 tsp of water if needed to thin the dressing out a little bit. Pour the dressing over the salad and mix until very well combined.

Step 6

Toast pine nuts in a dry pan over low-medium heat for serve minutes (be mindful not to burn them). Add pine nuts and avocado to the salad.

Step 7

Serve with extra tahini drizzled on top and enjoy!

Step 8

Store in an airtight container in the fridge for up to 2-3 days.

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