Kale and Brussels Sprouts Salad
A fresh, crunchy salad that will make a kale lover out of anyone!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Servings: 6 Servings
Calories: 102kcal
- 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
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
To quickly slice the brussels sprouts, add them to a food processor fitted with a slicing blade.
If you're apprehensive about using a raw egg in the dressing, leave it out. The dressing will be just as flavorful, but thinner.
The salad gets better with time. It can be made up to 8 hours before serving.
Store left over salad in an air tight container in the refrigerator for 4-5 days.
Calories: 102kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 97mg | Potassium: 193mg | Fiber: 1g | Vitamin A: 1345IU | Vitamin C: 34.6mg | Calcium: 92mg | Iron: 0.8mg