5 from 1 vote
Shredded Brussels Sprouts Salad
Author: Gaby Dalkin
Ingredients
  • 1 pound Brussels Sprouts
  • 1 bunch Tuscan kale stemmed and leaves thinly sliced
  • 1 lemon juiced
  • 2-3 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons minced shallot
  • 3 cloves garlic minced
  • Coarse salt and freshly cracked black pepper to taste
  • 1/2 cup pomegranate seeds
  • 1 avocado diced
  • 1 cup candied walnuts chopped
  • Shaved Parmesan cheese for garnish
Instructions
  1. Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
  2. In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
  3. Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.