Kale and Brussels Sprouts Salad
A fresh, crunchy salad that will make a kale lover out of anyone!
Servings: 6 Servings
Calories: 102kcal
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
Notes
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.
Nutrition
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