Ingredients:
- 1 bunch Kale (about 6 large leaves, stemmed and finely chopped)
- 1 lb. Brussels Sprouts (trimmed and thinly sliced)
- 1 cup Almonds (thinly sliced)
- 1/2 cup Parmesan Cheese (finely grated)
- 1 Lemon (juiced)
- 1/4 cup Premium Extra Virgin Olive Oil
- 2 Tbsp Franklin Raw Honey
- 1 small Garlic Clove (minced)
- Salt and Pepper (to taste)
Instructions:
- Wash and dry the kale leaves, remove the stems, and finely chop the leaves.
- Trim the ends off the Brussels sprouts and remove any damaged outer leaves. Slice them thinly, ideally using a mandolin slicer or sharp knife.
- In a large mixing bowl, combine the chopped kale and sliced Brussels sprouts.
- In a small bowl, whisk together the lemon juice, EVOO, honey, and minced garlic until well combined.
- Season the dressing with salt and pepper to taste, adjusting the flavors as necessary.
- Pour the dressing over the kale and Brussels sprouts mixture.
- Toss the salad well to ensure that all the ingredients are coated evenly with the dressing.
- Let the salad sit for at least 15 minutes to allow the flavors to meld and the kale and Brussels sprouts to soften slightly.
- Once ready to serve, toss the salad again and check for seasoning, adjusting if necessary.
- Add the almonds and grated Parmesan cheese to the salad.
- Toss lightly to combine all the ingredients.
- Serve immediately and enjoy!