Kale and brussels sprouts salad is a quick and easy salad that you can toss together in just 20 minutes! If you’re a salad type person, this is right up your alley. If you’re not a salad type person, you’re still going to love this! This fresh and crunchy salad will make a kale lover out of anyone!
The great thing about this kale and brussels sprouts salad is that it actually gets better with time. The kale and brussels sprouts can stand up to the dressing without becoming soggy, so you can easily make it hours before you’re ready to serve.
How to make kale and brussels sprouts salad
Wash, remove the ribs, and chop 1/2 of a bunch of kale into small bite size pieces. Next, thinly slice 8-10 brussels sprouts. Add 1/4 cup parmesan cheese and 1/4 cup slivered almonds to the mix.
Artzy Foodie Pro Tip: To quickly slice the brussels sprouts, add them to a food processor fitted with a slicing blade.
The dressing
Next comes the super flavorful dressing. The dressing is a simple aioli made in the food processor. Add an egg, 1 tsp dijon mustard, the juice of 1/2 a lemon juice, and salt and pepper to taste to the food processor. Then with the food processor on high, very slowly drizzle in 1 cup of oil until it thickens.
Artzy Foodie Pro Tip: The raw egg is optional. Omitting the egg will result a thinner dressing.
Toss the salad and dressing together. Because this salad gets better with time, you can make it and dress it, up to 8 hours before serving. Just before serving, top with more parmesan cheese and slivered almonds.
Storage
Store your salad in an air tight container in the refrigerator for 4-5 days.
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Kale and Brussels Sprouts Salad
Ingredients
- 1/2 bunch kale washed, ribs removed, and chopped
- 8-10 brussels sprouts thinly sliced
- 1/4 cup parmesan cheese grated plus more for garnish
- 1/4 cup slivered almonds plus more for garnish
- 1 egg optional
- 1 tsp dijon mustard
- the juice of 1/2 lemon
- salt & pepper to taste
- 1 cup oil
Instructions
- Add the kale, brussels sprouts, 1/4 cup parmesan cheese, and 1/4 slivered almonds to a large bowl
- In a food processor, add the egg, dijon mustard, lemon juice, salt, and pepper and blend
- With the food processor on high, slowly drizzle in the oil until the desired consistency is achieved
- Pour the dressing over the salad and toss
- Before serving garnish with parmesan cheese and slivered almonds
