Shredded Brussel Sprouts & Plant Based Chick’n Salad

Dinner, Lunch, Main Dish, Vegan

This Shredded Brussel Sprouts & Plant Based Chick’n Salad is a tasty combination of fresh Brussel sprouts and spicy plant based chicken.  It’s drizzled with a creamy tahini dressing.

 


 

Shredded Brussel Sprouts & Plant Based Chick’n Salad

Ingredients:
1 lb. of brussels sprouts, shredded on a mandolin or you can purchase the brussel sprouts shredded in a bag.
1/2 red onion, sliced thin
1 pint of cherry tomatoes, sliced in half
1 avocado, chopped
½ cup of walnuts, chopped
Sprinkle of croutons, optional
Sprinkle of pomegranate seeds
Tahini Dressing:
1/2 cup of tahini
3 tablespoons of red wine vinegar
2 tablespoons of olive oil
3 tablespoons of soy sauce, reduced sodium
1 teaspoon of Italian seasoning
2 tablespoons of lemon juice
Pinch of Himalayan salt and pepper
2 cloves of garlic, minced
Directions:
-Preheat oven to 400F degrees.  Prepare plant-based chick’n according to direction on packaging.
-To make the tahini dressing: Whisk together all the dressing ingredients in a medium size bowl. Add an additional 2 tablespoons of water or as desired if the dressing is too thick. Set aside.
-Add the shredded brussel sprouts to a large bowl.  Drizzle half of the tahini dressing over the shredded brussel sprouts then toss to combine.  On a serving plate, add the shredded brussel sprouts, the sliced red onion, sliced cherry tomatoes, chopped avocado, crumbled vegan feta cheese, sprinkle of croutons and chopped walnuts. Top with pomegranate seeds, toss to combine. Serve and enjoy!

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