I loveeeee this salad. I have to bring my lunch to work everyday, which as you can imagine gets old. This salad is my answer to the “what’s for lunch” debate. I like to make a big batch on a Sunday or Monday night and it will last all week. The kale and brussels are hearty vegetables so they will not get soggy if dressed in the fridge for a few days. Alternatively, sometimes I whip up a big batch of the dressing if I want the greens freshly dressed during the week or to use the dressing on something else. If you are dairy free, simply leave out the parmesan cheese.
I spend a good amount of my waking hours at Whole Foods. In fact, nothing makes me happier than roaming its aisles. I found myself buying a similar salad there weekly. Which, as much as I have a love affair with Whole Foods, we all know how their amazing pre-made foods can add up and put a dent in our wallets. I would look at the ingredients and think “I can make that.” Convenience reigned for a while until I finally realized that not only can I make more of this salad but I can also make it for way less money. The best part about making this from scratch- I took out some of the not so great ingredients (citric acid, soybean oil) and added some yummy ones in (organic olive oil, turmeric). You don’t have to reinvent the wheel when cooking. Keeping it simple is key.
Quick and easy, but delicious. Enjoy!
Kale and Brussels Sprout Salad
1 head of curly kale (about 2 cups when cut into small pieces)
1 bag of whole or sliced brussels sprouts (about two cups once sliced/shredded)
1/2 cup of sliced (unsalted) almonds
1/4 cup of grated parmesan cheese (omit if dairy free/Paleo/Whole 30/AIP)
1/4 cup of olive oil
Juice of 1 lemon
1 tbsp. of lemon zest
2 cloves of garlic
2 tbsp. of dijon mustard
1 tbsp. of honey
1 tsp. of salt
1 tsp. of pepper
1 tsp. of turmeric
-Place shredded brussels and kale into a large mixing bowl. Leave enough room to toss
-Add dressing, 1/4 cup of sliced almonds, 1/4 cup of shredded parmesan cheese