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Kale and Brussels Sprout Salad

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Ingredients

Warning0 allergens identified

Kale and Brussels Sprout Salad

1 bunch Tuscan or curly kale

1 tbsp olive oil

12 ounces brussels sproutsshaved

½ cup almondssliced

½ cup parmesan cheeseshredded

1 avocadodiced

Lemon Vinaigrette

½ cup extra virgin olive oil

¼ cup fresh lemon juice

2 teaspoons dijon mustard

1 clove garlicminced

¼ tsp saltor to taste

⅛ tsp black pepperfreshly ground

Wash the kale thoroughly, then drain in a colander and blot dry. Tear the leaves from the tough inner stems and discard the stems and tear or chop the leaves into bite sized pieces. Place in a large bowl, drizzle with the tablespoon of olive oil and massage the oil into the leaves until tender, about 1-2 minutes. See my post on massaged kale salad for step by step photos.

Trim the bottom stems from the brussels sprouts, halve them and remove any tough outer leaves. Place cut side down on a cutting board and shave thinly with a sharp knife, and place in the bowl with the kale. This takes about 10 minutes, or see note 2 for faster alternatives.

Prepare the lemon vinaigrett recipe. Add the parmesan cheese to the kale and brussels sprouts and toss with enough dressing to coat. Let stand about 5 minutes to allow the vegetables to absorb all the flavor.

Place the almonds in a large skillet in a single layer. Cook over medium – medium low heat, stirring occasionally, until golden brown and fragrant, about 4-5 minutes. Keep a close eye on them as they can burn quickly. Remove from heat and set aside to cool slightly.

Add the almonds and diced avocado to the salad and toss gently to coat. Serve immediately and enjoy!

Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Massage Your Kale 💪
Massage the kale with a pinch of salt and a drizzle of olive oil for 1-2 minutes before adding other ingredients to break down the tough fibers and make it tender and more palatable.
Shave Brussels Sprouts Paper-Thin 🔪
Use a mandoline slicer or sharp knife to create ultra-thin brussels sprout ribbons that provide maximum crunch and better texture contrast throughout the salad.
Toast Your Almonds Fresh 🥜
Lightly toast the almonds in a dry skillet for 2-3 minutes before adding to unlock their natural oils and enhance their nutty flavor, then add them just before serving to maintain crispness.
Make Vinaigrette with Dijon Magic ✨
Whisk the Dijon mustard with lemon juice and salt first to create an emulsion base, then slowly drizzle in olive oil while whisking to create a creamy, cohesive dressing that clings to the greens.
Add Avocado at Service Time 🥑
Slice avocado just before serving and toss gently with the dressed salad to prevent browning and preserve its creamy texture without breaking it into mushy pieces.