Brussels n' Kale
Brussels n’ Kale salad - so easy + refreshing
Inspiration:
One of the first recipes I ever posted was in 2013 (!) and it was this one. Kale is a superfood (antioxidants, nutrient-dense + excellent digestive support), I love the crunch of raw brussel sprouts, and like most things I cook - you don’t need to do crazy measurements and really can add a little of this or a little of that to make this your very own. Depending on the time of year I will add fresh berries, dried fruit, roasted butternut or roasted butternut squash. Switch up the recipe and try it with different nuts or seeds. This salad makes a perfect side to bring to the BBQ or can be the main event served with some grilled salmon or steak. This also makes a great left-over lasting a few days in the fridge.
Ingredients:
For the salad:
1 bunch of Tuscan / Italian / Lacinato kale
10 brussel sprouts
1/2 cup grated parmesan/romano/pecorina/grana padano cheese
1/4 cup seeds or nuts - pine nuts, sunflowers, almonds, pepitas, cashews, etc…
For the mix in’s (pick what sounds good to you!) :
Shredded carrots
Blueberries
Dried cranberries
Roasted butternut squash
Avocado
For the dressing:
1/2 Lemon
2-3 Tbsp olive oil
1 Tbsp stoneground mustard
1 Tbsp garlic
salt & pepper to taste
red chili flakes - totally optional, but I love a little spice
Instructions:
Prepare
Take the ribbing out of the kale with a sharp knife & thinly slice.
Shred with a mandolin or thinly slice the brussel sprouts.
Combine in bowl: kale, brussels, cheese, nuts or seeds, mix-in’s.
Make the dressing: juice the lemon and combine: olive oil, salt, pepper, chili flakes, garlic, mustard. Shake or mix vigorously.
Combing dressing and salad. Toss well.
Enjoy.
A quick note:
Please don’t feel glued to the ingredient list above - add something fun or subtract whatever, and know that these measurements are very loose. Have fun with this one.
One thing you don’t want to skimp on is dressing - make sure all the ingredients are mixed together thoroughly.
To make this more your own, experiment with a few add-ins: I listed some above, or try your own & let me know.
This will keep in the fridge for a day or two in case you don’t eat all of it in one sitting.