Raw dark leafy greens are so nutritious. This salad is quite tasty and so colorful with the contrast of dark green and white. It’s sure to dazzle family and friends at your next  social gathering. (If you like kale, you may also enjoy the Crispy Kale recipe.)

Ingredients:

  • 2 large bunches of lacinato kale (also known as Dinosaur or Tuscan kale)
  • 12 oz fresh brussel sprouts, finely grated
  • 1/2 cup almonds, coarsely chopped
  • 1/2 cup finely grated Parmesan (can substitute 1/3 cup nutritional yeast flakes for vegan)
  • 1/3 cup fresh lemon juice
  • 2 T Dijon mustard
  • 1 T minced raw shallot or onion
  • 2 small garlic cloves, pressed
  • 1/2 tsp sea salt
  • fresh ground pepper to taste
  • 1/2 cup olive oil or a little less

Remove kale from stems and slice into thin strips. Grate the brussel sprouts using a grater or food processor, or shred with a knife. Mix veggies together in a bowl.

Chop almonds and roast in a skillet with a touch of olive oil or ghee. Sprinkle with a little sea salt. Set aside to cool.

Dressing: combine lemon juice, mustard, shallot, garlic, salt, pepper and olive oil together in a jar. Shake to mix.

Pour dressing over greens, grate cheese on top, and sprinkle with almonds. Voila!

Tip:

Dress salad just before serving to avoid wilting and a decrease in volume!