Autumn Calabrese stopped by the Beachbody Nutrition Lab to tell us about some of her favorite raw foods, and to share this delicious recipe for raw kale and brussels sprouts salad. These raw foods make great snacks anytime, and can be mixed together to make a delicious salad. Watch the video to find out how to get maximum nutrition from each bite.
Here is Autumn’s raw kale and brussels sprouts salad recipe. The 21 Day Fix container equivalents are: 3 Green, ½ Orange, 2 tsp.
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about 3 cups each
1 large bunch kale, washed, thoroughly dried, stems removed, finely chopped
(6 to 8 cups chopped)
8 brussels sprouts, finely shredded
1½ medium cucumbers, thinly sliced
1 medium red bell pepper, thinly sliced
½ tsp. Himalayan salt
3 Tbsp. extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. raw cider vinegar
24 whole almonds, chopped
1. Combine kale, brussels sprouts, cucumbers, and bell pepper in a large serving bowl.
2. Season with salt.
3. Drizzle with oil, lemon juice, and vinegar; toss gently to blend.
4. Refrigerate, covered, for 15 minutes.
5. Sprinkle with almonds and enjoy!
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