Kale & Brussels Sprout Salad
This hearty dinner salad will leave you satisfied and inspired. Who would have thought brussels sprouts and kale would combine so deliciously with a light Tahini dressing – me! I love this salad. The serving size is also fairly large so you won’t be hungry after you enjoy it. Divide into smaller portions if you wish to accompany with a salmon filet (this salad goes very nicely with salmon!). However, it is perfect on its own.
Enjoy!
A delicious Kale and Brussels Sprout salad for dinner!
Yield: 2
Kale & Brussels Sprout Salad
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 bunch kale
- 12 brussels sprouts
- 2 tbsp almonds, sliced
- ¼ cup Parmesan cheese, shaved
Tahini dressing
- ¼ cup tahini
- 2 tbsp white wine vinegar
- 2 teaspoons white miso soup powder
- 1 tbsp maple syrup, low sugar
- 1/2 tsp red pepper flakes
- ¼ cup water
Instructions
- Cut the ribs from the kale leaves and discard. Chop kale into small pieces. Sprinkle with a dash of sea salt. Using your hands, massage the kale for 3 minutes until the kale softens. Divide kale into 2 serving bowls.
- Trim and discard stems and outer leaves from brussels sprouts. Shave or slice into fine strips. Top kale with the shaved or sliced sprouts.
- In a small mixing bowl, whisk together the tahini, vinegar, miso, syrup and red pepper flakes. Add water and continue to whisk until the mixture is smooth. If dressing is too thick, add more water or vinegar to taste. Pour dressing over the salad. Mix well.
- In a small pan, toast the almonds until golden. Stir frequently. Sprinkle the toasted almonds and parmesan shavings over salad. Toss. Serve immediately.
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