For people who say they don't like kale, they need to try this salad! I was inspired by Bon Appétit to try this recipe and have since seen similar versions in Whole Foods.
The key is letting the dressing sit on the greens for about 30 minutes, massaging them intermittently so the greens absorb the dressing and become softer. This makes a great vegetarian side dish without the chicken or it can be a complete meal with the protein. Serve with a cup of soup, like my creamy cauliflower and roasted garlic soup, or roasted potatoes.
Kale and Brussels sprouts are part of the cruciferous family of veggies and are highly nutrient-dense plant foods. Read more about their benefits here.
Kale and Brussels Sprout Salad
Servings: 2 as an entrée or 4 as a side dish
Time: 20 minutes
- Juice from one lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon minced shallot
- 1 small garlic clove, finely grated
- Dash sea salt plus more to taste
- Freshly ground black pepper
- 1 bunch kale, center stem discarded, leaves thinly sliced
- 6 ounces Brussels sprouts, trimmed, finely grated or shredded
- 2 tbs extra-virgin olive oil
- ¼ cup sliced almonds (roasted)
- ½ cup parmesan cheese (OR ¼ cup nutritional yeast for a dairy free version)
- 1 lb grilled or baked chicken breast, sliced (optional, and I usually use leftover chicken for this)
- Combine lemon juice, Dijon mustard, shallot, garlic, dash salt and pepper in a small bowl. Slowly whisk in olive oil; set aside to let flavors meld.
- Mix kale and Brussels sprouts in a large bowl.
- Add dressing and cheese (or nutritional yeast) to kale mixture; toss to coat. Season lightly with salt and pepper.
- Let sit for 30 minutes so greens have a chance to absorb the dressing and soften up. It helps to intermittently massage the greens with your fingers.
- Top with almonds and chickens and serve.