Kale and Brussels Sprouts Salad.


Adapted from Real Foods For Kids Montgomery

Instead of roasting brussels sprouts, shredding them raw and tossing them with kale makes for an excellent salad.

Serves 4

1 bunch lacinato/dinosaur/Tuscan kale (about 1 pound), stems discarded
½ pound (about 8 ounces) brussels sprouts, trimmed
¼ cup almonds, toasted and coarsely chopped


¼ cup extra-virgin olive oil
½ lemon (or lime)
1 tablespoon Dijon mustard
¼ onion, finely chopped
1 clove garlic, crushed
¼-½ teaspoon harissa, or more (optional)
⅛ teaspoon salt
Freshly ground black pepper

Make the dressing. Whisk all the ingredients and set aside.

In a large bowl, pour the dressing over the kale and massage the dressing into the leaves thoroughly with your fingers and set aside. Meanwhile, using a sharp knife, or the appropriate blade on a food processor, shred the brussels sprouts.

Combine the sprouts with the kale and toss to coat. Taste and adjust seasoning. Add almonds. Cover and chill for at least 20 minutes before serving.

Variations: I’ve tried this salad with sliced red onions tossed with the leaves and sprouts instead of in the dressing and added marcona almonds. The harissa is optional but I find it adds a lovely spicy bite! The amount you use will depend on how spicy your harissa is and how spicy you want your salad to be.

Categories: Health & Wellness, Recipes


Martine Polycarpe
Martine is a global public health professional, executive coach, and citizen of the world. Her passion for health and wellness can be seen in her commitment to the art of living and eating well. As a leader and educator Martine draws on the latest in neuroscience, psychology, and mindfulness to empower others to reach their full potential to live a healthy, happy and balanced life. As a culinary instructor and food and healthy lifestyle blogger, Martine inspires others to integrate whole and plant based foods into their busy lives. Her sensitivity to the world’s rich and diverse cuisines makes her cooking a kaleidoscopic culinary exploration of global cooking. Martine has a Masters degree in public health and culinary certifications and training in plant-based nutrition and French cuisine. As a parent who loves to cook with her son, Martine is a strong believer that cooking with children helps them to learn valuable life skills for their future. When not working, Martine can be found seeing the world through the eyes and ears of her multilingual "petit" world citizen. Her vision, passion and commitment to empowering others to live a healthy and balanced lifestyle are what make her badass.

Find her musings on life at Petit World Citizen

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