Description

This healthy kale and brussels sprout salad is finely chopped for a delightful texture, with almonds for crunch and Parmesan for a savory finish.

Ingredients

Units Scale

1/4 cup fresh lemon juice
2 tablespoons dijon mustard
1 tablespoon minced shallot
1 small garlic clove, minced
1/2 teaspoon kosher salt, plus more for seasoning
2 large bunches of kale (about 1 1/2 lb), finely chopped
12 ounces brussels sprouts, finely chopped
1/2 cup almonds, sliced
1/2 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste

Instructions

In a small bowl, whisk together the lemon juice, dijon mustard, minced shallot, minced garlic, and 1/2 teaspoon kosher salt until well combined. Set aside.
Using a food processor, pulse the kale in batches until finely chopped. Transfer to a large mixing bowl.
Repeat the process with the brussels sprouts, pulsing until finely chopped, and add them to the bowl with the kale.
Add the sliced almonds and grated Parmesan cheese to the bowl with the kale and brussels sprouts.
Drizzle the olive oil over the salad and pour the lemon juice mixture on top. Toss everything together until the salad is evenly coated with the dressing.
Season with additional kosher salt and freshly ground black pepper to taste. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.

Notes

For finely chopping the kale and brussels sprouts, a food processor works great and saves time. If you don’t have one, you can chop them by hand. This salad can be made ahead of time and stored in the refrigerator for up to 2 hours before serving. The flavors meld together beautifully if allowed to sit for a bit. If you prefer a nuttier flavor, toast the almonds before adding them to the salad.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2 grams
Sodium: 220 mg
Fat: 11 grams
Carbohydrates: 10 grams
Fiber: 3 grams
Protein: 5 grams
Cholesterol: 5 mg