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Chopped Kale & Brussel Sprouts Salad

With only a handful of ingredients, this salad is a great dish to bring to a potluck, serve as a side, or bulk up for a lunchtime meal. The combination is addicting and although it stores well in the fridge, it will likely be eaten before long.


1 bunch kale, stemmed removed and chopped finely

1 pound Brussel sprouts, stems and outer layer removed, chopped finely

1 cup chopped roasted and salted almonds

1/2 cup shredded parmesan cheese*

For the dressing:

1/4 cup lemon juice

2 T mustard

1 shallot, minced

1/3 cup olive oil

Salt & Pepper


After ingredients are chopped, toss kale, Brussel sprouts and almonds in a large salad bowl.

In a mini chop processor, combine, dressing ingredients

Drizzle dressing over salad and toss, add more olive oil if needed

Sprinkle parmesan over salad. Let sit for at least 20 minutes and serve cold

Note*: To make vegan, omit parmesan and use toasted breadcrumbs to give additional flavor and texture


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