HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! All eaters are welcome!
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Lately I’ve been craving citrus. I am not sure if there is an underlying meaning to that other than I must be longing for spring. So I decided to embellish this salad with some sunshine to brighten things up a bit. I quite enjoy brussels sprouts, but actually very rarely eat them raw. Kind of a weird concept… to me. But when you shred them like this and jazz it up with some delicious toppings and dressing, they’re a veggie to be reckoned with! I think I’ll be adding raw brussels into my recipe rotation more often! (not to mention it literally takes 20 minutes less to prepare)
So in this salad I shredded brussels sprouts and kale (because I add kale to pretty much everything), I sliced a stalk of rhubarb to add a little crunch and because it’s just so darn pretty. I “grilled” some orange slices (I say “grilled” because I actually grilled them stovetop), then topped this salad off with toasted almonds, vegan parmesan cheese, hempseed, and my homemade citrus tahini dressing! I think this is a fantastic preview of what’s to come this summer. As always, leave a comment below and tag me in your creations on social media!
** Vegan Parmesan Cheese recipe from Minimalist Baker
** Dressing inspired by Minimalist Baker
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