Shredded Kale and Brussels Sprout Salad

This shredded kale and brussels sprout salad topped with sliced toasted almonds and fresh parmesan cheese is the perfect salad to kick start healthy eating habits for 2014! I don’t think I’ve ever been as excited about a big bowl of greens. I love the crunchy texture of the ingredients and sweet and tangy lemon dressing.

photo 2 The wonderful thing about kale salad is that it tastes even better the next day! And the day after that. Since kale is such a “tough” green, your salad will last in the fridge for up to 3 days.

Shredded Kale and Bussels Sprout Salad
  • For the dressing:
  • 1 Tablespoon minced shallots
  • 2 Tablespoons Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 1½ teaspoons lemon zest
  • 2 teaspoons honey or agave nectar
  • ¼ cup olive oil
  • For the salad:
  • 4 cups finely shredded Lacinato kale (loosely packed)
  • 4 cups finely shredded Brussels sprouts (loosely packed)
  • ½ cup sliced almonds, toasted
  • ½ cup grated Parmesan cheese
  1. Make the dressing:
  2. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)
  3. Assemble the salad:
  4. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

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1 Comment

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