I often find myself cravings salads. This salad pairs raw lacinato kale with shredded Brussels sprouts, seasonal fruit and a few nuts for crunch. Dark leafy greens are at the top of the list when it comes to nutritious veggies and this recipe will make you a believer that they taste great and deserve to be in your diet daily.

Kale and Brussels Sprout Salad
Serves 6

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1 large bunches of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced
12 ounces Brussels sprouts, trimmed, shredded with a knife or food processor
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, sliced (or walnuts, pistachios ,etc)
1 cup diced pear, apple or pomegranate seeds

Combine lemon juice, Dijon mustard, shallot, garlic, salt and pepper in a small bowl.

Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.  Add salad dressing and massage with your hands to evenly disperse.

Garnish with fruit and nuts.


Katie Cavuto Boyle, MS, RD

Photo by: Yoni Nimrod

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