Ingredients
- Kale, chopped: 8 cups
- Brussels sprouts, thinly sliced: 4 cups
- Olive oil: 1/4 cup
- Lemon juice: 3 tablespoons
- Parmesan cheese, shaved: 1/2 cup
- Toasted almonds, slivered: 1/4 cup
- Dried cranberries: 1/4 cup
- Salt and pepper: to taste
Instructions
- Step 1: In a large bowl, combine the chopped kale and thinly sliced Brussels sprouts.
- Step 2: Drizzle the kale and Brussels sprouts with olive oil and lemon juice.
- Step 3: Massage the kale and Brussels sprouts with your hands for 2-3 minutes, until the kale softens and reduces in volume.
- Step 4: Add the shaved Parmesan cheese, toasted almonds, and dried cranberries to the bowl.
- Step 5: Toss all ingredients together until well combined.
- Step 6: Season with salt and pepper to taste and serve immediately or chill for later.
Notes
- Massage the kale well; this tenderizes it and makes it much more enjoyable to eat.
- For best flavor and texture, add the Parmesan, almonds, and cranberries just before serving to prevent sogginess.
- This salad is a delightful side dish with roasted chicken or grilled salmon.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days, but be aware the kale may soften further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American