This healthy kale and Brussels sprout salad tastes far better than it sounds.
| Prep Time: | 20 mins |
| Cook Time: | 1 mins |
| Total Time: | 21 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely minced
- ¼ teaspoon salt, or more to taste
- ground black pepper to taste
- 1 teaspoon olive oil
- ⅓ cup sliced almonds
- 1 bunch kale, center stems discarded and leaves thinly sliced
- 8 ounces Brussels sprouts, shredded
- 1 cup grated Pecorino Romano cheese (Optional)
Instructions
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
- You can also toast almonds in a toasted oven.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 502 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Dense and delicious, just a different salad when you’re bored with tossed.
Made it as is and loved it!