With a creamy, rich umami flavor, this Kale and Brussels Sprout Salad is delicious, versatile and loaded with nutrition. Quickand easy with pre-cut veggies or chopped in a food processor.
1/4cupcoarsely chopped almonds or other nuts(plus more for garnish if desired, optionally toasted)
Instructions
Finely mince the garlic (or put through a garlic press). Mix with the salt, pepper, mustard, Worcestershire sauce, lemon juice and olive oil.
Combine chopped kale and shave Brussels sprouts. Add dressing and toss until well coated.
Add parmesan cheese and toasted nuts then toss again.
Serve immediately.
Notes
If you don't have a microplane, Fresh Parmesan can be shredded with a standard grater, then pulsed in a blender or food processor to create a fine grate. Since it needs to coat the vegetables, it is important that it is very fine.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.