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This is the best kale salad I’ve ever tasted and has been generously shared by Maureen Demko, who brought it to a pot luck supper for our yoga class recently.

"Kale and Brussels Sprouts Salad"
Kale and Brussels Sprouts Salad
Print Recipe
Servings
8 to 10
Servings
8 to 10
"Kale and Brussels Sprouts Salad"
Kale and Brussels Sprouts Salad
Print Recipe
Servings
8 to 10
Servings
8 to 10
Ingredients
Servings:
Instructions
  1. Combine lemon juice, mustard, shallot, garlic, 1/4 teaspoon Celtic sea salt and a pinch of pepper in a small bowl.
  2. If you are making this salad by hand, remove the ribs of the kale leaves. Then roll up like a cigar to slice. Chop the Brussels sprouts. If you have a food processor, remove the ribs of the kale and the ends of the Brussels sprouts and chop through your machine.
  3. Put 1 tablespoon of olive oil in a skillet. Add almonds and stir until golden brown for about 2 minutes. Transfer to a paper towel on a plate and sprinkle with salt.
  4. Whisk remaining olive oil into the lemon juice mixture. Season to taste with salt and pepper.
  5. You can mix the chopped kale and Brussels sprouts with the dressing up to 8 hours ahead of time. If you need to wait, store the dressing and chopped leaves separately and chill in your refrigerator.
  6. When you are ready, add the dressing to the chopped kale and Brussels sprouts, throw in the almonds and cheese and toss. Season lightly with salt and pepper.
Recipe Notes

What's so healthy about this recipe:

  1. Kale and Brussels sprouts are two of the healthiest foods on the planet, high in vitamins K, A and C, anti-cancer glucosinolates and phytochemicals that promote detoxification and eye health.
  2. Extra virgin olive oil is anti-inflammatory and promotes heart health.
  3. Celtic sea salt is high in minerals.
  4. Almonds lower LDL cholesterol (the bad cholesterol) and reduce your risk of heart disease.
  5. Include this salad in your weight loss program to replenish your body with vitamins, minerals, phytochemicals and fiber.
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