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A filling and delicious salad that can last for days, feel free to add other shredded, hearty vegetables such as cabbage to add color and flavors. Play around with this salad by adding new ingredients every day as, even dressed, it will stand up as an exceptional leftover dish.
Photograph by Daniel Montoya
Be sure you add new dressing every time you serve, as the sturdy nature of the greens soak in the oil and lemon juice quickly.
This recipe is gluten-free, but store-bought shredded Parmesan cheese or Parmesan cheese powders can sometimes contain gluten. Be sure to read the label for ingredients or grate your own Parmesan to be sure the cheese is safe if you follow a gluten-free diet.
RECIPE: Raw Brussels Sprouts and Kale Salad
Yields 12 servings
Prep time: 10 minutes
1 head of kale, shredded
10-15 Brussels sprouts, shaved
1/2 cup almond slivers, toasted
1/2 cup Parmesan cheese, grated
1/2 cup extra virgin olive oil
Juice of 1 lemon
Combine shredded kale and Brussels sprouts in large serving bowl. Add Parmesan cheese and mix well.
After toasting almond slivers, sprinkle on top and lightly toss.
Prepare salad dressing by adding extra virgin olive oil, lemon, salt and pepper to taste, in a container with a lid and shaking well. Dress salad and serve.