Kale Salad with Brussels Sprouts and Toasted Almonds
Try this kale salad with brussels sprouts and toasted almonds recipe.
Try this kale salad with brussels sprouts and toasted almonds recipe.
- 1 garlic clove minced
- freshly ground black pepper
- 2 tablespoons dijon mustard
- 1/2 cup extra-virgin olive oil divided
- 1/4 teaspoon fine sea salt
- 1 tablespoon minced shallot
- 1 to 1 1/2 bunches of lacinato kale de-stemmed and thinly sliced - i usually use 1 1/2 bunches of kale, as the kale really reduces down after you massage it. to see how to de-stem and thinly slice kale click here
- 9-12 brussels sprouts washed woody ends cut off, and sliced into thin slices
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/3 cup raw almonds with skins coarsely chopped
- 1/2 to 3/4 cup finely grated pecorino cheese - the amo to taste
- Carbohydrate 12.6838481333568 g
- Cholesterol 0 mg
- Fat 109.241557812884 g
- Fiber 1.46568748995538 g
- Protein 2.23151250342063 g
- Saturated Fat 14.9948325430179 g
- Serving Size 1 1 recipe (244g)
- Sodium 927.313313200681 mg
- Sugar 11.2181606434014 g
- Trans Fat 2.98833750852527 g
- Calories 1012 calories
Step-by-step
- Toast almonds until golden brown (2-3 minutes), then sprinkle with salt and set aside.
- Wash, de-stem, and thinly slice kale.
- Juice lemons, mince shallot and garlic.
- Whisk together lemon juice, Dijon mustard, shallot, garlic, salt, and pepper (reserve olive oil).
- Wash and slice Brussels sprouts.
- Combine kale and Brussels sprouts in a large bowl.
- Whisk remaining olive oil into the lemon juice mixture.
- Add half the dressing to the greens and massage until kale is reduced in size.
- Add more dressing to taste.
- Add toasted almonds and Pecorino cheese.
A Kale Salad That's Anything But Boring
As a busy professional, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, this kale salad with Brussels sprouts and toasted almonds is a game-changer. It’s not just a salad; it's a culinary adventure that takes only minutes to prepare yet satisfies my cravings for both flavor and nutrition. Forget the sad desk lunch – this is a powerhouse of taste that will keep you energized throughout your workday. The best part? It’s incredibly versatile. Whether I’m grabbing a quick lunch at my desk or enjoying a relaxed dinner after a long day, this salad is always a winner.
The secret? It's all about the technique. Massaging the kale, a step I initially scoffed at, is actually crucial. It breaks down the tough leaves, making them tender and easier to digest. It also helps the kale absorb the vibrant lemon-Dijon dressing, infusing every bite with a bright, zesty flavor. The toasted almonds add a satisfying crunch, balancing the smooth creaminess of the Pecorino cheese. And the Brussels sprouts? They add a surprising sweetness and earthy depth that perfectly complements the kale. I often find myself doubling this recipe because it’s so easy to make and stores beautifully for leftovers – a real lifesaver when my schedule is packed.
Beyond the Recipe: This salad isn’t just a meal; it's a reflection of my busy, fulfilling life. It’s the perfect balance of quick preparation and incredible flavor, reflecting my need for efficiency without compromising on quality. It’s also a testament to the power of simple, fresh ingredients. I've found that incorporating this salad into my regular routine has improved my energy levels and overall well-being. I’m no longer dragging myself through the afternoon slump – instead, I’m feeling energized and ready to tackle whatever comes my way. So, if you're searching for a healthy and delicious meal that's as quick to prepare as it is satisfying to eat, give this kale salad a try. It's more than just a recipe; it's a lifestyle.
Tips and Variations:
- Add Protein: Grilled chicken, chickpeas, or even some leftover roasted salmon would be delicious additions to this salad.
- Spice it Up: A pinch of red pepper flakes adds a welcome kick.
- Fruit Infusion: Dried cranberries or chopped apples would bring a delightful sweetness and contrasting texture.
- Cheese Alternatives: Parmesan or a sharp cheddar would work equally well in place of Pecorino Romano.
- Make it Ahead: Prepare the dressing and chop the vegetables in advance, then assemble the salad just before serving.
This kale salad is truly a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With its vibrant flavors, satisfying textures, and ease of preparation, this salad has quickly become a staple in my weekly meal rotation. I encourage you to try it – you might just find yourself making it as often as I do!
From my kitchen to yours, happy cooking!
