Kale and Brussel Sprout Salad
It’s August in Atlanta and that’s still summer time if you ask us. This awesome Kale and Brussel Sprout Salad hits the spot. The second we tried it; we knew we had to share it with all of you. It has all the nutrients and protein for maintaining that summer body.
Ingredients
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total)
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife or pre-cut
- 1 tbsp minced shallot
Dressing
- 2 tbsp dijon mustard
- 1/4 cup fresh or bottles lemon juice
- 1 medium garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup extra-virgin olive oil
- 1/3 cup almonds or sunflower seeds OR some cooked pepperoni!
- 1 cup finely grated parmesan, IF you use dairy
Instructions
- Finely chop kale, shallots and brussel sprouts.
- Add to a large bowl.
- Add dressing ingredients in a small bowl and stir well.
- Add to the large bowl and enjoy!
Credit: Landria Voigt at stiritup.me
