Warm Kale and Brussels Sprouts Salad
Submitted by:Rachel Gargano
I know what you are thinking: Kale and Brussels sprouts together?? Gosh that must taste awful.
I thought the same thing when looking at the recipe. Two cruciferous, bitter veggies melded together in a salad. raw.
But then I got adventurous. What if I added a vinaigrette and then seared them in a hot pan? And maybe added some Parmesan and toasted almonds on top?
Try this recipe out. Your liver will thank you.
{Cruciferous vegetables have antioxidants in them that activate enzymes in your liver. These enzymes are the ones that help to detoxify substances in the body. Kinda like scrubbing bubbles for your insides. Only healthier.}
Ingredients
- 2 Tbsp dijon mustard
- 2 garlic coves, minced
- 1/4 cup lemon juice
- 1/4 plus 1/2 Tbsp cup olive oil
- 1 large bunch curly kale
- 8 oz Brussels sprouts
- 2 tsp sesame oil
- 1/4 cup almonds, roughly chopped
- 1/2 cup parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a small bowl, combine lemon juice, garlic, dijon mustard, and olive oil. Whisk and set aside.
- In a small pan, saute chopped almonds over medium-high heat in 1/2 Tbsp olive oil. Cook, stirring, for about 2 minutes or until some have turned golden brown. Spoon into a paper-towel lined plate and sprinkle with a bit of salt. Set aside.
- Cut the center stem from the kale and discard. Cut into thin slices.
- Cut bottom root off Brussels sprouts and discard outer leaves. Cut into thin slices (or shred in a food processor).
- In a large wok over medium-high, add 2 tsp sesame oil plus the chopped kale and Brussels sprouts. With tongs, toss the sprouts and kale to allow the sesame oil to mix through. Continue to cook and toss for another 4 minutes, then add the dijon vinaigrette ââ¬â tossing to coat. Continue to cook and stir for another 5-8 minutes, or until your desired doneness.
- Transfer to a plate and sprinkle with almonds and parmesan cheese.
- Enjoy!
Macronutrients
| Serving size | 4 |
