Shredded Kale and Brussels Sprout Salad with Lemon Dressing #vegetables #healthy

Shredded Kale and Brussels Sprout Salad with Lemon Dressing #vegetables #healthy

Another year. A new beginning. A fresh start. What's more, a huge kale and Brussels grow serving of mixed greens with lemon dressing to launch our smart dieting propensities on Day 1 of 2014.

Nothing says "sound" very like kale. The supplement stuffed verdant green made not one, not two, not three, however four appearances on the site in 2013. So while a plate of mixed greens of kale strips is the same old thing around these parts, the expansion of adoration em-or-despise em Brussels sprouts and sweet and tart lemon dressing makes this solid dish the specific final blow your New Year's goals needs.

I originally ran over a comparative formula in Epicurious and Bon Appetit, yet neither one of the sites recorded a sugar as one of the fixings. After making it, I found the serving of mixed greens lacking in light of the fact that it was salty. I chose to include some nectar, and it was flawlessness! I at that point discovered your form of this formula, and it will be the one I follow consistently. You can likewise cheat by purchasing the bundle of slashed kale and Brussels grows that Costco sells and getting rid of the poppyseed dressing and cranberries, which is so baffling after you've tasted the lemon one. This is a scrumptious, healthy, and crisp serving of mixed greens that holds for a day regardless of whether previously dressed. It's stunning.

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Shredded Kale and Brussels Sprout Salad with Lemon Dressing #vegetables #healthy


  • 1 Tablespoon minced shallots
  • 2 Tablespoons Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons honey or agave nectar
  • 1/4 cup olive oil


  • 4 cups finely shredded Lacinato kale (loosely packed)
  • 4 cups finely shredded Brussels sprouts (loosely packed)
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup grated Parmesan or Pecorino cheese


  1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. 
  2. Stream in the olive oil while whisking continuously until well combined. 
  3. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)


  1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. 
  2. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.


  1. To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.
  2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

For more detail :

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