Featured Recipe: Kale & Brussels Sprouts Salad

It’s a beautiful fall day in Chicago and I’m making a beautiful fall salad.  I think I say this all the time but THIS RECIPE IS SO EASY! I really mean it this time.  Thin slice kale and Brussles sprouts, top with fresh grated parmesan, almonds, and a lemon vinaigrette and you’re done.

I’m serving this with a simple seared salmon and calling it a day. 🙂



1 bunch kale, thin sliced

6oz brussels sprouts, shredded

1/4 cup parmesan, grated

1/4 cup slivered almonds

1/4 cup lemon juice

1/4 cup EVOO

1/2 shallot, minced

1 garlic clove, pressed or minced

2 Tbsp dijon mustard

S/P to taste


Thin slice kale and brussels sprouts and mix together.  Top with cheese and almonds.

In small jar, combine lemon juice, shallot, garlic, dijon, and S/P. Let sit in fridge to allow flavors to mix.

I’m using salmon, but a nice lemony herbed chicken would be delicious too.

For the salmon, heat 1 tbsp EVOO in medium pan over medium heat.  Season salmon with salt and pepper on both sides.  Cook 5-7 min per side and squeeze fresh lemon juice over fillets just before fish is done cooking.



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