Kale and Brussels Sprouts Salad

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Adapted from Real Foods For Kids Montgomery

Instead of roasting brussels sprouts, shredding them raw and tossing them with kale makes for an excellent salad.

Serves 4

1 bunch lacinato/dinosaur/Tuscan kale (about 1 pound), stems discarded
½ pound (about 8 ounces) brussels sprouts, trimmed
¼ cup almonds, toasted and coarsely chopped


¼ cup extra-virgin olive oil
½ lemon (or lime)
1 tablespoon Dijon mustard
¼ onion, finely chopped
1 clove garlic, crushed
¼-½ teaspoon harissa, or more (optional)
⅛ teaspoon salt
Freshly ground black pepper

Make the dressing. Whisk all the ingredients and set aside.

In a large bowl, pour the dressing over the kale and massage the dressing into the leaves thoroughly with your fingers and set aside. Meanwhile, using a sharp knife, or the appropriate blade on a food processor, shred the brussels sprouts.

Combine the sprouts with the kale and toss to coat. Taste and adjust seasoning. Add almonds. Cover and chill for at least 20 minutes before serving.

Variations: I’ve tried this salad with sliced red onions tossed with the leaves and sprouts instead of in the dressing and added marcona almonds. The harissa is optional but I find it adds a lovely spicy bite! The amount you use will depend on how spicy your harissa is and how spicy you want your salad to be.

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