Happy Easter to all who celebrate! In an attempt to eat clean (then I saw the Ricotta pie..) I made a salad to bring over to my family’s Easter Lunch. I had something similar to this a few weeks ago at a restaurant and tried to re-create it. This is close to what I had minus the cheese and + the beans.

Ingredients

• 8-10 large Brussel Sprouts
• 1/2 Vidalia Onion
• 1 Bunch Dino/Laccinato Kale
• 1/2 cup Sliced Almonds
• 1 can of Garbanzo Beans
• 1/2 Lemon
• 2 cups Diced Cucumber
• 1 Clove Garlic
• 1-2 Tbs. Olive Oil
• Salt & Pepper

Cut stems off of washed brussel sprouts and place in food processor and pulse 2-3 times. Place into a large bowl with washed Garbanzo beans.

*If you don’t have a processor you can chop with knife to the consistency you want for your salad.

De-stem the bunch of Kale after washing. Slice into thin strips and throw into bowl with brussel sprouts.

Slice onion into thin cuts, dice the cucumber and mince the garlic clove and place into bowl with olive oil and almonds. Squeeze juice of 1/2 lemon and mix all ingredients together.

Add salt and pepper to taste.