Description
A vibrant and healthy Shaved Brussels Sprouts and Kale Salad with dried cranberries and shaved parmesan, dressed in a simple olive oil and lemon juice vinaigrette. This refreshing salad combines the nutty bitterness of kale and Brussels sprouts with sweet cranberries and a savory cheese finish.
Ingredients
Scale
Salad Greens
- 3 cups chopped kale
- 2 cups shaved Brussels sprouts
Add-ins
- ⅓ cup dried cranberries
- ½ cup shaved parmesan cheese
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Massage the Kale: Place the chopped kale in a large bowl and drizzle with 3 tablespoons of olive oil. Use your hands to massage the kale gently for about 2-3 minutes until the leaves become tender and slightly darker in color, making them easier to digest and enhancing their flavor.
- Add the Brussels Sprouts and Cranberries: Add the shaved Brussels sprouts and dried cranberries to the bowl with the massaged kale. These ingredients add crunch and sweetness, balancing the bitterness of the greens.
- Incorporate the Parmesan: Sprinkle the shaved Parmesan cheese over the salad mixture, adding a savory, creamy note that complements the other flavors.
- Toss with Dressing: Pour 1 tablespoon of fresh lemon juice over the salad, then season with salt and black pepper to taste. Toss everything together thoroughly to evenly coat the greens and other ingredients with the dressing.
Notes
- To shave Brussels sprouts, use a mandoline slicer or a sharp knife to thinly slice them.
- Massage kale well to break down its fibrous texture for a more pleasant eating experience.
- For a nutty crunch, consider adding toasted nuts like almonds or walnuts.
- Use freshly grated parmesan for best flavor and texture instead of pre-shredded.
- Adjust lemon juice and seasoning according to taste preferences.