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Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

This Kale and Brussels Sprouts Salad is a delicious winter salad packed with texture and fresh flavors. This crunchy kale salad is complete with crisp shaved brussels sprouts, crunchy almonds, creamy avocado and savory parmesan. The bright, zesty lemon vinaigrette ties it all together! It’s tossed in a bright, zesty lemon dressing and it’s great for meal prep!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 199 kcal per serving

Ingredients

  • 1 bunch - Tuscan or curly kale
  • 1 tbsp - olive oil
  • 1 lb - brussels sprouts
  • ½ cup - almonds
  • ½ cup - parmesan cheese
  • 1 - medium avocado
  • ½ cup - extra virgin olive oil
  • ¼ cup - fresh lemon juice
  • 2 teaspoons - dijon mustard
  • 1 clove - garlic
  • ¼ tsp - salt
  • ⅛ tsp - black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the almonds and diced avocado to the salad and toss gently to coat. Serve immediately and enjoy!

Nutrition

Energy: 199 kcal | Total Fat: 14 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 7 mg | Total Carbs: 13 g | Fiber: 7 g | Sugars: 3 g | Proteins: 8 g | Sodium: 304 mg | Polyunsaturated: 4 g | Monounsaturated: 21 g

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