Brussels Sprouts & Kale Salad

By: Elna Botes van Schalkwyk


* ¼ cup fresh lemon juice
* 2 tsp mustard
* 1 tbsp minced shallot
* 1 small clove garlic, finely grated
* Himalayan Salt and a pinch of Cayenne pepper
* ½ cup olive oil
* 1 bunch Tuscan kale, center stem discarded, leaves sliced thinly
* 12 oz. Brussels sprouts, trimmed and shredded
* ⅓ cup almonds with skins, toasted and coarsely chopped
* ¼ cup fake Cream cheese 
* Nutmeg to taste

  • Combine lemon juice, mustard, shallot, garlic, ½ tsp. salt, and a pinch of cayenne pepper in a small bowl. 
  • Stir to blend; set aside to let flavors meld. 
  • Mix the thinly sliced kale and shredded Brussels sprouts in a large bowl.
  • Slowly whisk remaining olive oil in cup into lemon-juice mixture. 
  • Season dressing to taste with Himalayan salt and cayenne pepper. 
  • Add the dressing, “cheese" and almonds to the Brussels sprouts and kale mixture and toss to coat. 
  • Season lightly with Himalayan salt and nutmeg and serve.

Serves: 6-8

Enjoy! ♥