Kale and Brussels Sprouts Salad

Did you wake up today panicked in your own forgetfulness about that dish you volunteered to bring to the Fourth of July party?  Here's a quick, easy recipe for a Kale and Brussels Sprouts Salad - it's super-duper nutrient dense, raw (read: fast), and delicious!  I know what you're thinking...raw kale and brussels sprouts?  Seriously?  Yes, TRUST ME, I would not steer you wrong.  Remember, I like junk food recipes as much as the next American.

Kale and Brussels Sprouts Salad

Ingredients:
1 bunch of kale, chopped into bite sized pieces or put in food processor
4-5 cups Brussels Sprouts, chopped finely or put in food processor
1/2 cup slivered or sliced almonds (or any other nut you have on hand)
Optional: Shredded cheese (parmesan, pecorino, feta, goat recommended)
Dressing:
Juice from one lemon (or 1/4 cup)
1/4 cup of organic extra virgin olive oil
2 tbsp Dijon mustard
1 tbsp of minced shallot or onion
1 garlic clove, pressed or minced
1/4 tsp real salt

Make dressing by mixing all ingredients, then set aside.

Optional: toast almonds in pan lightly coated with oil or in oven for about 5 minutes at 400 degrees.  (If you're short on time, just toss them in.)

After tearing the kale leaves off the steam, massage the kale for about 30 seconds.  Seriously.  It will break down the tough walls, making it softer.  (Don't you wonder who figured out things like massaging kale and sweating eggplant?)  It's a holiday...give it some love.  For the Brussels sprouts, just be sure to chop off the stem and then pulse in food processor a few times.


Mix together the kale, Brussels sprouts, and nuts.  Then, toss with dressing and serve!