Raw Kale and Brussels Sprout Salad

Think you're not a raw kale lover? Think again, and try this recipe, it's converted many.

I often find myself cravings salads even in the heart of these cold winter months. In an attempt to nourish my body with seasonal ingredients I have been gravitating towards winter greens. This salad pairs raw lacinato kale with shredded Brussels sprouts, seasonal fruit and a few nuts for crunch. Not sure about raw kale?  I say give this salad a try. It has been a life-changer for several people in my world.

Kale and Brussels Sprout Salad
Serves 6
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 cup extra-virgin olive oil

1-2 large bunches of Tuscan kale (about 1 pound total), center stem discarded, leaves thinly sliced

12 ounces Brussels sprouts, trimmed, shredded with a knife or food processor

1/3 cup almonds with skins, sliced
1 cup diced pear, apple or pomegranate seeds

Combine lemon juice, Dijon mustard, shallot, garlic,  olive oil and salt and pepper in a small bowl.

Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.  Add salad dressing and massage with your hands to evenly disperse.

Garnish with fruit and nuts.

Photo by: Yoni Nimrod
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