Shredded Brussel Sprout and Kale Salad

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New Year, New Recipes!  Nothing makes your feel better after the heavy holidays like a big plate of greens. This version originates from a fan favorite from California health food store, Erewhon – healthy cruciferous veggies, protein packed almonds with a light, lemony dressing, that almost feels creamy…it’s sort of the dream, and paleo!

Dressing Ingredients:

  •  3 Tablespoons Dijon mustard
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup olive oil
  • salt and pepper
  • chili flakes (optional if you like spice)

Salad Ingredients:

  • 4 cups shredded Brussel sprouts
  • 4 cups shredded tuscan or dinosaur kale
  • 1/2 cup toasted slivered almonds


Whisk together the dijon mustard, lemon, salt, pepper and chili flakes. Once combined start gradually adding the olive oil while continuously whisking – it will start to thicken. Taste to see if it is flavored enough.

To assemble the salad, combine the shredded Brussel sprouts, kale and almonds – add the dressing a little at a time and combine until everything is coated (there will most likely be some extra leftover).

Enjoy with any protein and FEEL THE GREENS!

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