Healthy kale and brussels sprout salad

Indulge in the refreshing flavors of this vibrant kale and brussels sprout salad - a perfect harmony of nutritious greens and zesty dressing.

Ingredients:

• 1/4 cup fresh lemon juice
• 2 tablespoons dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt plus more for seasoning
• 2 large bunches of kale (about 1 1/2 lb. total), center stem discarded
• 340g brussels sprouts, trimmed
• 1/2 cup extra-virgin olive oil
• 1/3 cup almonds with skins, coarsely chopped
• 1 cup finely grated Parmesan cheese

Instructions:

1. Mix together the lemon juice, dijon mustard, shallot, garlic, and salt. Stir well and set aside.
2. Transfer kale to a large food processor and pulse a few times until it is finely chopped. If you prefer, you can also finely chop it using a knife, but I found it more convenient to use the food processor. Transfer the chopped kale to a large bowl.
3. Place brussels sprouts in the food processor and pulse until they are shredded. If necessary, you can process them in batches. Similar to the kale, you can also finely chop them using a knife if you do not have a food processor. Add the shredded brussels sprouts to the bowl with kale.
4. Put almonds in the food processor and pulse until they are finely chopped. Add them to the bowl with the brussels sprouts and kale.
5. Incorporate the cheese into the salad mixture.
6. Drizzle the dressing over the salad and mix well to ensure everything is coated.
7. Season the salad with salt and pepper according to your taste.
8. Serve and enjoy the delicious salad!

Summary:

• Calories: 2177 kcal
• Fat: 179 g
• Protein: 91 g
• Carbs: 76 g
• Potassium: 3691 mg
• Magnesium: 459 mg