If there are two vegetables that scream “dietitian”, they have to be kale and Brussels sprouts. Kale has seen a rise to fame over the past couple of years, but it is the untapped Brussels sprouts that excites me! If you immediately scrunch up your nose at the mere mention of Brussels sprouts, give me this one chance. The Brussels sprouts are served raw (no mushy paste here) and shredded, mixed with fresh kale (any kind will do), almonds, Parmesan cheese, and a lemon-Dijon vinaigrette. #YUM.
This salad has it all. Sweet (honey), sour (lemon juice), salty (Parmesan), bitter (kale and Brussels sprouts), and crunchy (almonds).
It takes a little time to slice up the Brussels sprouts, but is totally worth it. I have used several types of kale in the salad, but usually go between baby kale (no cutting or washing required) and lacinato/dinosaur kale (firmer and darker than standard curly kale). Besides the veggies, I typically have the rest of these ingredients on hand.
Kale and Brussels Sprouts Salad (Serves 6)
All you need:
For the dressing: 1 tbsp minced green onions
2 tbsp Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 tsp lemon zest
2 tsp honey
1/4 cup olive oil
For the salad:
4 cups chopped kale (Lacinato, curly, baby, any type works great)
4 cups finely shredded Brussels sprouts
1/2 cup sliced roasted almonds
1/2 cup grated Parmesan cheese
All you do:
Make the dressing: In a small bowl, whisk together the green onions, mustard, lemon juice, lemon zest, honey and olive oil. Season the dressing with salt and pepper to taste.
Assemble the salad: In a large bowl, toss together the shredded kale, shredded Brussels sprouts and almonds. Add the dressing, tossing to combine, then add the cheese and toss. Serve immediately.