Kale and Brussels Sprout Saladby Cyvia Lewis
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Some people think that uncooked kale can seem tough, but the olive oil and lemon juice in this salad seem to make the kale soft and easy to eat.
Check out this delicious and innovative salad recipe!
- 1/4 cup fresh lemon juice
- 2 tbsp dijon mustard
- 1 tbsp minced shallot
- 1 small garlic clove, finely grated
- 1/4 tsp kosher salt, plus more for seasoning
- freshly ground black pepper
- 1 1/2 pounds of kale, center stem discarded, sliced up
- 12 oz brussels sprouts, quartered
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup slivered almonds
- 1 cup shaved parmesan
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
Mix kale and brussels sprouts in a large bowl. You can shred the brussel sprouts, but I keep them quartered because I like the crunch.
Measure 1/2 cup oil into a cup. Spoon 1 tbsp oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt (optional).
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat.
Season lightly with salt and pepper. Garnish with almonds and shaved parmesan.
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