Shredded Kale and Brussels Sprout Salad with Lemon Dressing
Eat your greens with my all-time favorite (and top-rated!) salad recipe for Shredded Kale and Brussels Sprout Salad with Lemon Dressing. It's the ideal holiday side.
5 from 5 votes
Prep Time 20 minutesmins
Total Time 20 minutesmins
Servings 4servings
Ingredients
For the dressing:
1Tablespoonminced shallots
2TablespoonsDijon mustard
1/4cupfreshly squeezed lemon juice
1 1/2teaspoonslemon zest
2teaspoonshoney or agave nectar
1/4cupolive oil
For the salad:
4cupsfinely shredded Lacinato kale (loosely packed)
In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. 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.)
Assemble the salad:
In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.
Notes
To shred the Brussels sprouts, cut off the stems, halve them and, using a very sharp knife, cut them into shreds.
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.
To toast the almonds, add them to a small sauté pan set over low heat. Cook, stirring frequently, until golden brown and fragrant. Toasting the nuts enhances their flavor and is a small step that contributes big taste to the overall salad.
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