Prepare to revolutionize your salad game with a mind-blowing combination of crisp Brussels sprouts and tender kale, dressed in a zesty lemon vinaigrette that will make your taste buds dance! This isn't just another boring salad - it's a nutrition-packed, flavor-explosion that will transform how you think about green vegetables forever. Whether you're a health enthusiast, a culinary adventurer, or someone who typically runs from leafy greens, this recipe is about to change everything you thought you knew about salads.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups shredded Brussels sprouts
- 2 cups chopped kale
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off the tough stem ends. Using a sharp knife or a food processor with a slicing attachment, carefully shred the Brussels sprouts into thin, uniform slices.
- Wash the kale leaves and remove the tough central stems. Stack the leaves and slice them into thin ribbons using a sharp knife, creating a fine, delicate chop.
- In a large mixing bowl, combine the shredded Brussels sprouts and chopped kale. Toss them together to create an even mixture.
- For the lemon vinaigrette, in a separate small bowl, whisk together the fresh lemon juice, olive oil, and Dijon mustard until the mixture is smooth and fully emulsified.
- Season the vinaigrette with salt and freshly ground black pepper to taste. Whisk again to ensure all ingredients are well combined.
- Pour the lemon vinaigrette over the Brussels sprouts and kale mixture. Use tongs or clean hands to thoroughly coat the vegetables, ensuring even distribution of the dressing.
- Let the salad sit for 5-10 minutes to allow the dressing to slightly soften the vegetables and enhance the flavors.
- If desired, sprinkle grated Parmesan cheese over the top of the salad just before serving for added richness and flavor.
- Serve immediately at room temperature as a fresh, vibrant side dish or light lunch.
Tips
- For the best texture, ensure your Brussels sprouts are shredded ultra-thin - almost like delicate ribbons. A sharp knife or food processor works wonders.
- Massage the kale and Brussels sprouts with the vinaigrette to help soften the leaves and enhance flavor absorption.
- Let the salad sit for 5-10 minutes before serving to allow the dressing to slightly wilt and tenderize the vegetables.
- For added crunch, consider toasting some pine nuts or sliced almonds to sprinkle on top.
- If you're not a fan of Parmesan, try nutritional yeast for a vegan cheese-like flavor, or toasted breadcrumbs for extra texture.
- This salad tastes even better the next day, so don't be afraid to make it in advance for meal prep!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 7g
Fat: 14g
Saturated Fat: g
Cholesterol: 5mg
