Kale and Brussels Sprouts Salad

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Servings: 4 Prep: 20 min Cook: 10 min Dairy Free GAPS Gluten Free Paleo Simple Thanksgiving Added 7 months ago

Missing nutrition data for: Lacinato Kale, Shallot, Dijon Mustard

Ingredients

1 bunch lacinato kale ⚠

2 pounds Brussels sprouts

1 shallot ⚠

1 lemon

2 tablespoons Dijon mustard ⚠

2 teaspoons honey

¼ cup extra virgin olive oil, or more to taste

¾ teaspoon sea salt, or to taste

ground black pepper, to taste

1. Shred the kale and brussels sprouts finely. Mince the shallot. Zest and juice the lemon.

2. In a small bowl, whisk together the shallot, mustard, lemon juice, lemon zest, honey, and olive oil. Whisk until well combined.

3. Season with sea salt and fresh ground pepper to taste. Add more lemon and/or honey if desired.

4. In a large bowl, toss together the shredded kale and Brussels sprouts.

5. Add dressing and toss well. Allow to sit for about 15 minutes before serving to allow the kale and Brussels to break down slightly.

6. Adjust by adding more olive oil, lemon, salt, and pepper to your preference.

7. Serve.

Per serving incomplete

10913

Cal

25g

Carbs

1269g

Fat

Protein

Carbs 1%

Fat 99%

Protein 0%