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You’ll be surprised by how good this salad tastes. You can make it with or without the brussels sprouts, if you don’t like them.

Ingredients (4 servings)

  • 2 tablespoons fresh lemon juice
  • 1 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/8 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 large bunch of Tuscan kale (about 3/4 pound), center stem discarded, leaves thinly sliced
  • 6 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons coarsely chopped almonds (with skins)
  • 1/2 cup finely grated Pecorino cheese


  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  • Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  • Heat a small skillet over medium-low heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer almonds to a plate and sprinkle slightly with salt.
  • Slowly whisk olive oil in lemon-juice mixture. Season dressing to taste with salt and pepper.
  • Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Note: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Units per serving:

  • Protein: 1
  • Carbohydrate: 1
  • Condiment: 2

Nutrition facts per serving:

  • 150 Calories (86 calories from fat)
  • 9.7g Fat
  • 7g Protein
  • 9g Net Carbs

Original recipe from Epicurious. A healthy adaptation by Greenlite Medicine.

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