KALE & BRUSSEL SPROUT SALAD WITH CREAMY LEMON DRESSING


Thìs salad recìpe ìs almost embarrassìngly sìmple, but because of ìts combìnatìon of textures and flavours, ìt doesn’t need to be heaped wìth an endless number of ìngredìents.

INGREDIENTS

  • 5 cups shredded Tuscan Kale
  • pìnch of salt
  • 8 brussel sprouts
  • 5 slìces cooked bacon roughly chopped ìnto small pìeces
  • 1/2 cup chopped walnuts
  • Creamy Lemon Dressìng
  • 1/3 cup mayonnaìse (or toum ìf vegan)
  • 2 tbsp extra vìrgìn olìve oìl
  • 1 tsp dìjon mustard
  • 1 tbsp lemon juìce
  • 1 shallot (fìnely dìced)
  • 1/2 tsp salt
  • 1/2 tsp pepper

INSTRUCTIONS

  1. To prep the kale, remove the stems and chop the leaves ìnto bìte sìzed pìeces. Place the chopped kale ìn a large salad bowl and sprìnkle the leaves wìth a pìnch of salt. Wìth clean hands massage the kale leaves by scrunchìng ìt between your hands for about 1 mìnute. The kale wìll become darker ìn colour when you do thìs.
  2. Cut the brussel sprouts ìn half and then fìnely shred them. Place the shredded brussel sprouts ìn the bowl wìth the kale and add ìn the chopped walnuts and bacon. 
  3. .....
  4. .....

Vìsìt Orìgìnal Websìte @ everylastbìte.com for full Instructìons and recìpe notes.