Kale and Brussels Sprouts Salad
Kale and Brussels Sprouts Salad is a delicious winter salad packed with texture and fresh flavors. It's tossed in a bright, zesty lemon dressing and it's great for meal prep!
Servings: 6 servings
Calories: 173kcal
Ingredients
- 1 bunch Tuscan or curly kale see note 1
- 1 tablespoon olive oil
- 12 ounces brussels sprouts roughly 3 cups shaved brussels sprouts; see note 2
- lemon vinaigrette sub with your favorite dressing
- 1/2 cup sliced almonds
- 1/2 cup shredded parmesan cheese omit to make this recipe vegan
- 1 avocado diced
Instructions
- Wash the kale thoroughly, then drain in a colander and blot dry. Tear the leaves from the tough inner stems and discard the stems and tear or chop the leaves into bite sized pieces. Place in a large bowl, drizzle with the tablespoon of olive oil and massage the oil into the leaves until tender, about 1-2 minutes. See my post on massaged kale salad for step by step photos.1 bunch Tuscan or curly kale
- Trim the bottom stems from the brussels sprouts, halve them and remove any tough outer leaves. Place cut side down on a cutting board and shave thinly with a sharp knife, and place in the bowl with the kale. This takes about 10 minutes, or see note 2 for faster alternatives.12 ounces brussels sprouts
- Prepare the lemon vinaigrett recipe. Add the parmesan cheese to the kale and brussels sprouts and toss with enough dressing to coat. Let stand about 5 minutes to allow the vegetables to absorb all the flavor.lemon vinaigrette
- Place the almonds in a large skillet in a single layer. Cook over medium - medium low heat, stirring occasionally, until golden brown and fragrant, about 4-5 minutes. Keep a close eye on them as they can burn quickly. Remove from heat and set aside to cool slightly.1/2 cup sliced almonds
- Add the almonds and diced avocado to the salad and toss gently to coat. Serve immediately and enjoy!1/2 cup shredded parmesan cheese, 1 avocado
Notes
- Pro tip: A medium - large bunch of curly kale will yield about 7-8 cups of kale. Once massaged, it will shrink down to roughly 5-5 1/5 cups of massaged kale.
- Shred brussels sprouts in a food processor fitted with the shredding blade. Feed the sprouts through the chute and push them through. Alternatively, you can use a mandoline to slice them in uniform slices as well.
- Meal prep instructions: Prepare the salad through Step 3 as outlined. Add the toasted almonds and avocado just before serving. This will keep the avocado from discoloring and keep the almonds nice and crunchy.
- Store salad in the refrigerator without the avocado or almonds for 3-5 days.
Nutrition
Calories: 173kcal | Carbohydrates: 13g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 186mg | Potassium: 611mg | Fiber: 7g | Sugar: 2g | Vitamin A: 5044IU | Vitamin C: 94mg | Calcium: 236mg | Iron: 2mg