This my friends, is the kale salad of your dreams -- and yes I know, thats not a sentence I ever thought I would type either.
Something about the warmer temperatures has me craving all the green things so I whipped up this salad with everything I already had in my pantry.
If you are not a kale lover, still give this one a chance! This is one of the best salad dressings I have ever created! It's light, tangy and a touch of sweet!
Shredded, shredded brussel sprouts, hemp seeds, and toasted almonds makes this salad a total powerhouse!
Equipment:
Skillet
Cutting Board
Sharp knife
Mixing bowls
Serves: 4
Dressing
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tsp balsamic vinegar
1.5 tbsp lemon juice
1 tbsp raw honey
1 tbsp spicy dijon mustard
1/2 tsp sea salt ( more to taste)
Kale Salad
3/4 cup slivered almonds
1 tsp honey
6 cups shredded kale
5 cups shredded brussel sprouts
1 cup slivered almonds
1/2 cup hemp seeds
1 large shallot, minced
1/2 cup shredded vegan parmesan ( optional )
Optional Add Ins:
Avocado
Any Grain
Any Protein
In a mixing bowl add all your dressing ingredients. Whisk well. Taste and adjust any flavors!
Add your almonds to a skillet and turn stove to low/medium heat. Allow your almonds to toast for 2-3 minutes, stirring frequently.
Turn off your burner and add your honey and pinch sea salt. Stir well. Allow your almonds to cool.
In a large bowl add the remaining salad ingredients. Massage desired amount of dressing into your salad. Mix in the parmesan if using. Top with almonds and lightly toss.
Serve chilled!
