Kale and Brussels Sprout Salad


Brussels sprouts and kale marry perfectly in this zesty summer salad. Enjoy with any Italian fare.


4 cups kale finely shredded
2 cups Brussels sprouts finely shredded
2 Tablespoons almonds sliced, toasted
3 tablespoons Parmesan cheese optional
1 tablespoon green onions minced
2 tablespoons Dijon mustard
1/4 cup lemon juice
1.5 teaspoons lemon zest
2 teaspoons honey
2 tablespoons olive oil


Shred both the kale and Brussels sprouts. In a large bowl, toss the shredded greens with the toasted almonds. Add salad dressing in slowly as needed, and toss to mix well. Serve chilled.

The dressing

Whisk dijon mustard, lemon zest, lemon juice, honey, olive oil and green onions until well combined.

Toasting the almonds

Preheat oven to 350 degrees. Place almonds on baking sheet and bake until slightly brown - about 5 minutes.


Nutritional data

Yield: 6 Servings

Serving Size: 1 cup

Calories 110 | Fat 7g | Sodium 135mg | Total Carbs 11g | Dietary Fiber 2g | Protein 4g

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