Kale & Brussels Sprout Detox Salad
Besides being phytonutrient rich, this salad offers up 8 grams of dietary fiber per serving and 5 grams of protein. It’s delicious, too!
Nutritional yeast can be a substitute for the Parmesan for those who want a dairy-free version. For those that can tolerate dairy, the Parmesan is actually another detox enhancing element! Be sure to drain the kale very well using a salad spinner or spin wrapped in a clean dish towel. That way it will not dilute the dressing.
Bonus – This salad holds up very well as a make ahead dish! The kale gets softer and the brussels sprouts still retain their crunch. You can choose to add the almonds and parmesan just before serving if it will be eaten over the course of a couple of days.
¼ cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic glove, finely grated
¼ teaspoon kosher salt, plus more
Freshly ground black pepper
2 large bunches of Tuscan Kale (1 ½ lbs. total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife or food processor
½ cup extra virgin olive oil
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Parmesan or Pecorino cheese
Combine lemon juice, Dijon mustard, shallot, garlic, ½ teaspoon salt and a pinch of pepper in a small bowl. Stir to blend and set aside.
Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure ½ cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet and heat oil over medium-high heat. Add almonds to the skillet and stir frequently until golden brown in spots, roughly 2 minutes. Transfer nuts to a plate and sprinkle lightly with salt.
Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with more salt and pepper.
Add dressing and cheese to kale mixture and toss to coat. Season lightly with salt and pepper and garnish with almonds.
Adapted from Susan Spungen