Kale and Brussel Sprout Salad
Kale and Brussel Sprout Salad
This is an advanced dish for IBDers as it has uncooked veggies - brussel spouts and kale. It marinates in the dressing which softens it considerably, but this dish is only eaten by my non-IBD family members at this point - hopefully my daughter can eat this in this future! I serve this a lot at family get-togethers since it is 1) very often requested, 2) super easy to make and 3) something that tastes better when it is made ahead of time.
Prep Time: 15 minutes
Ingredients:
¼ cup fresh lemon juice
1 TBSP Dijon mustard
1 TBSP dried parsley (optional)
¼ tsp sea salt
½ cup extra virgin olive oil
2 large bunches of Tuscan kale, center stem discarded, leaves thinly sliced (Trader Joe’s a 10 oz bag of shredded kale - use about half the bag)
2 cups finely shredded brussel sprouts or a 10 oz bag of shaved brussel sprouts (Trader Joe’s sells this)
½ cup l slivered almonds
½ cup grated parmesan cheese
Directions:
Combine lemon juice, Dijon mustard and ¼ tsp sea salt in a small bowl. Whisk in the ⅓ cup olive oil until well blended.
Mix thinly sliced kale and shredded brussels sprouts in a large bowl and toss well with the dressing.
Mix in the slivered almonds and parmesan, saving some of each to use as garnish on the top.
This can be prepared the day ahead of time and brought out ½ hour or so before serving.