dinanicola:

the hipster-est of salads

walk into any all-the-rage, farm-to-table restaurant these days + and spoiler alert, you are guaranteed to find two things on the menu: kale and brussel sprouts. so, why not marry the two?

kale, brussel sprout + apple salad
cooking time: 15 minutes
serves: 4

1 head kale, stems removed + cut into small pieces
1 tbsp olive oil
sea salt
1 apple, diced (pink lady is my favorite)
12 brussel sprouts, shaved or sliced very thin
2 green onions, sliced (green parts included
1 carrot, julienned

meyer lemon vinaigrette
½ cup olive oil
1 – 2 meyer lemons juiced, to taste
2 tsp agave syrup (or honey)
1 tsp stone ground mustard (optional)
2 pinches sea salt

1. massage kale in large salad bowl with 1 tbsp olive oil + sea salt for 2 – 3 minutes
2. add in remaining salad ingredients
3. to make vinaigrette, place all ingredients in a glass jar + secure with lid. shake well to emulsify. taste + adjust seasoning if necessary.
4. pour desired amount of vinaigrette onto salad. toss well to coat + serve

looks delish and fresh. Great light salad for a dinner party.

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