1bunch Tuscan kalestemmed and leaves thinly sliced
1lemonjuiced
2-3tablespoonsred wine vinegar
½cupolive oil
2tablespoonsminced shallot
3clovesgarlicminced
Coarse salt and freshly cracked black pepper to taste
½cuppomegranate seeds
1avocadodiced
1cupcandied walnutschopped
Shaved Parmesan cheese for garnish
Instructions
Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
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.
Notes
You can shave the Brussels sprouts on a mandolin, in a food processor or with a good old fashion knife! Any way you cut it, just make sure they are super thin.