Kale & Brussels Sprout Salad with Creamy Lemon Parmesan Dressing
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Servings: 6
This vibrant kale Brussels sprout salad is full of color, texture, and delicious flavors. Don't skip the creamy lemon Parmesan dressing - it's easy to make and pulls everything together perfectly!
Ingredients
Salad
4-6cupsTuscan or curly kaleabout 2 bunches or 12 ounces total
2cupsshredded Brussels sprouts
1/2cupshredded red cabbage
1/4cupsliced almondssee note
1/4cupgrated or shaved Parmesan cheese
Dressing
1/2cupolive oil
1/4cupfinely grated Parmesan
2tablespoonslemon juice
1teaspoonwhite wine vinegar
1/2teaspoongarlic powder
1/2teaspoonDijon mustard
1/4teaspoonkosher salt
8-10cranks freshly-ground black pepper
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Instructions
If necessary, remove center stems from the kale and coarsely chop or tear the leaves into bite-sized pieces. Combine kale, Brussels sprouts, and red cabbage in a large bowl, and set aside.
To make the dressing, combine all ingredients in a jar with a tight-fitting lid and shake well for 45-60 seconds, until well-combined. Alternatively, for an even smoother dressing, blitz all the ingredients together in a blender or food processor until pureed.
Pour half the dressing over the salad. Using kitchen tongs, work the dressing into the greens, tossing and almost massaging them as you go. Taste and add more dressing as desired. Add cheese and almonds, and toss once more to incorporate. Serve and enjoy!
Notes
For an extra dimension of flavor, toast the almonds. Warm 1 tablespoon of cooking oil in a skillet over medium heat, then add the almonds and cook for 4-6 minutes, turning frequently and watching carefully to be sure they don't burn. Transfer to a paper towel to let cool, and sprinkle with a pinch of sea salt, then add to the salad as directed.