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Nov 27

Kale and Brussels Sprouts Salad

Kale and brussels sprout salad: SO much more delicious than it sounds! And super healthy, too.

Growing up I was, hands down, the pickiest eater on the planet. Until I was thirteen years old, I survived solely off of chicken fingers, buttered noodles and a carrot stick here and there as necessary. How I didn’t perish from scurvy, I’ve yet to understand, but this may explain my 5’3 frame. Thankfully, I’ve come a very long way sine my pre-teen years but have to admit that, even at 28 years of age, I’ve yet to come around to the whole kale thing. That is, until now. 

My step-mom introduced me to this kale and brussels sprouts salad recipe a few months back, and it’s since become a weekly staple around here. I know, my thirteen year old self would be appalled. But apparently the secret to eating kale, which is typically tough and slightly bitter, is chopping it super finely, and loading it up with freshly squeezed lemon, toasted almonds and a generous handful of parmesan. I mean, anything topped with parm is aces in my book, but this recipe in particular is well worth a go! 

Healthy, nutritious, delicious, kale & brussels sprouts salad kale & brussel sprouts salad recipe!

Click here for more recipes! And read on for this one…

Kale and Brussels Sprouts Salad
Serves 6
A light, refreshing, ridiculously healthy side, with kale as the star.
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Prep Time
15 min
Prep Time
15 min
385 calories
20 g
15 g
30 g
14 g
6 g
231 g
478 g
2 g
0 g
23 g
Nutrition Facts
Serving Size
231g
Servings
6
Amount Per Serving
Calories 385
Calories from Fat 265
% Daily Value *
Total Fat 30g
47%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 15mg
5%
Sodium 478mg
20%
Total Carbohydrates 20g
7%
Dietary Fiber 6g
22%
Sugars 2g
Protein 14g
Vitamin A
360%
Vitamin C
312%
Calcium
39%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup fresh lemon juice
  2. 2 Tbsp. Dijon mustard
  3. 1 minced shallot
  4. 1 garlic clove, chopped very finely
  5. 1/4 tsp. salt
  6. Freshly ground black pepper
  7. 1 1/2 lbs. kale, center stem discarded, leaves sliced very thinly (like coleslaw!)
  8. 12 oz. brussels sprouts, trimmed, finely grated or shredded in a food processor
  9. 1/2 cup plus 1 tbsp. extra-virgin olive oil, divided
  10. 1/3 cup raw almonds, coarsely chopped
  11. 1 cup parmesan, grated
Instructions
  1. In a small bowl, combine lemon juice, dijon, garlic, salt and pepper and let sit while you prepare the rest.
  2. Pour 1 tbsp. olive oil in a skillet over medium-high heat. Toss in your almonds, and stir constantly until browned (2-3 minutes). Transfer to a paper towel and sprinkle with salt.
  3. Whisk remaining 1/2 cup olive oil into your lemon mixture, add salt and pepper to taste.
  4. Place kale, brussels sprouts and almonds in a large bowl. Drizzle dressing overtop and toss to coat. Sprinkle on parmesan, and give it a good stir.
  5. Enjoy!
Notes
  1. Will keep, refrigerated, for up to 4 days.
Adapted from Epicurious
beta
calories
385
fat
30g
protein
14g
carbs
20g
more
Adapted from Epicurious
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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