Kale-and-brussels sprout caesar salad recipe

Ingredients

• ½ cup raw almonds
• ¼ cup hulled hemp seeds
• 2 Tbsp nutritional yeast
• 2 tsp sweet paprika
• Fine Himalayan pink salt

• ½ small Hass avocado, peeled and pitted
• 1 small garlic clove
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1½ Tbsp Dijon mustard
• 1 Tbsp nutritional yeast
• 1½ tsp hulled hemp seeds
• 1½ tsp chia seeds
• ½ tsp dulse granules
• 2 Tbsp water
• Fine Himalayan pink salt
• Freshly ground pepper

• 2 lbs brussels sprouts, trimmed and thinly sliced
• ⅓ cup extra-virgin olive oil
• Fine Himalayan pink salt
• Freshly ground pepper
• One 5-oz container baby kale
• Lemon wedges, for serving

Make the Crumble
1. In a food processor, pulse the almonds, hemp seeds, yeast and paprika until the mixture resembles fine crumbs. Transfer the crumble to a small bowl and season with salt. Wipe out the food processor.
Make the Dressing
2. In the food processor, puree the avocado, garlic, olive oil, lemon juice, mustard, yeast, hemp seeds, chia seeds and dulse granules with 2 tablespoons of water until smooth. Season with salt and pepper.
Make the Salad
3. Preheat the oven to 450°. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper; spread on 2 large rimmed baking sheets. Roast the sprouts, rotating the pans from top to bottom halfway through baking, until crisp-tender and lightly browned in spots, about 10 minutes. Let cool slightly.
4. Preheat the oven to 450°. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper; spread on 2 large rimmed baking sheets. Roast the sprouts, rotating the pans from top to bottom halfway through baking, until crisp-tender and lightly browned in spots, about 10 minutes. Let cool slightly.