From Month of Salad in Globe and Mail
Kale and Brussels sprouts team up in what may (surprisingly) become one of your favourite combinations. Tender textures and bright, fresh notes from the lemon deliver lots of flavour and matchstick strips of Granny Smith apple add a tart contrast to the agave in the dressing.
Wash and prep curly kale by removing any tough stalks. Slice into thin strips. Put into a medium bowl.
Shred the Brussels sprouts by cutting off stem and slicing in half vertically then slicing each half thinly into strips. Add sprouts to bowl with kale.
Cut green apple into matchsticks and add to bowl with sprouts and kale.
Combine shallots, mustard, agave lemon juice and olive oil.
Toss salad with dressing (start with half and add more if you need it). Garnish with sunflower seeds or chopped hazelnuts. (You can start with 1/4 cup lemon juice to tone down tartness but then also start with only 1 tsp agave and adjust both as needed.
submitted by Sue Riedl
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (68%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 43.7mg||2 %|
|Potassium 73.1mg||2 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.5g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Calories per serving: 47
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