Kale and sprout salad
Indulge in the delightful flavors of a kale and sprout salad. Packed with fresh ingredients, this vibrant dish is a perfect choice for a healthy meal.
Ingredients:
- 1 bunch kale
- 10-12 whole brussel sprouts
- 1/2 purple onion
- 1/3 cup sliced almonds
- 1/3 cup chopped dried cranberries, cherries, apricots...whatever
- 1/3 cup parmesan slivers, slices etc whatever on hand
- 1/2 cup olive oil
- 1/2 - 3/4 cups fresh squeezed lemon juice depending on how tart you like your salads
- 2 tablespoons grainy mustard
- 1 clove minced garlic
- 1 teaspoon sugar
- 1/2 teaspoon lemon zest
Instructions:
- Separate the ribs and finely cut the kale leaves (wash and dry using a salad spinner); halve the Brussels sprouts lengthwise and thinly slice, discarding the tough center part of the stem and keeping only the tender leaves. Rinse and dry the Brussels sprouts and kale leaves, and mix them with sliced purple onion. Add either sliced or whole almonds, as well as the chopped dried fruit. Set aside. For the dressing, combine all ingredients in a jar and shake well or whisk in a small bowl. I prefer to use a recycled glass bottle and shake vigorously until the dressing is smooth. Taste the dressing first and adjust the tartness by adding more lemon juice if desired, then shake again. Drizzle the dressing generously over the kale and Brussels sprouts, then toss to coat. Sprinkle with Parmesan before serving. Alternatively, refrigerate the salad to allow the volume to reduce slightly and for the dressing to soak in. I usually refrigerate it for about half an hour. The salad tastes even better the next day, and I find myself sneaking forkfuls whenever I pass by the fridge. Keep in mind that this salad may cause some gas after consumption.
Summary:
- Calories: 1610 kcal
- Fat: 141 g
- Protein: 40 g
- Carbs: 65 g
- Potassium: 2227 mg
- Magnesium: 255 mg