Kale and Brussels Sprouts Salad


  • 1/4 cup fresh lemon juice
  • 2 tbsp dijon mustard
  • 1 tbsp minced onion
  • 1 garlic clove, grated or minced
  • 1 dash salt and pepper
  • 1 bunch of kale, rinsed and chopped (about 2 cups)
  • 6 ounces brussels sprouts, ends trimmed, and grated or shredded with a knife
  • 2 tbsp olive oil
  • 1/4 cup grated parmesan cheese
  • 2 tbsp sliced almonds
Kale and Brussels Sprouts Salad
Total Time: 15 minutes


Servings: 4 servings

Nutrition information per serving: 145 calories; 10.5 g fat; 2 g saturated fat; 3 mg cholesterol; 199 mg sodium; 10 g carbohydrate; 3 g fiber; 5.5 g protein


Combine lemon juice, Dijon mustard, onion, garlic, salt and pepper in a small bowl and stir to blend. In a large bowl, combine chopped kale and Brussels sprouts. Whisk olive oil into lemon juice mixture and season with salt and pepper, if desired. Add dressing and cheese to kale and Brussels sprouts. Toss to coat. Garnish with sliced almonds.