I tried this recipe from honestcooking.com and adapted my own version…so healthy and so yummy.
Ingredients
- ¼ cup fresh lemon juice
- 2 tablespoons dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon sea salt plus more for seasoning
- 2 large bunches of kale (about 1½ lb. total), center stem discarded
- 12 ounces brussels sprouts, trimmed
- 1 large carrot, chopped (optional)
- 1 small red onion, finely chopped (optional)
- ½ cup extra-virgin olive oil
- ⅓ cup almonds with skins, coarsely chopped
- 1/2 cup finely grated Romano or Pecorino Cheese (Sheep’s milk for those lactose intolerant people)
Instructions
- Combine the lemon juice, dijon mustard, garlic, and salt. Stir to blend and set aside.
- Place kale in large food processor and pulse 3-4 times until finely chopped. I don’t have a food processor, so I used my blender (in batches). Place in large bowl.
- Place brussels sprouts and carrot in food processor and pulse until shredded (or blender in batches). Add to bowl with kale.
- Add almonds to food processor and pulse until finely chopped. Add to bowl.
- Finely chop red onion and add to bowl.
- Add cheese to salad mixture.
- Pour dressing over salad and toss to coat.
- Season with salt and pepper, to taste.
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