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Kale and Brussels Sprouts Salad – an Autumn Delight!


  • 1/4 cup Lemon juice (fresh)
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon chopped Shallots
  • 1 finely grated Garlic clove (small)
  • 1/4 teaspoon Salt
  • Ground Black Pepper
  • 2 bunches Kale (stem discarded then leaves thinly sliced)
  • 350g (12 ounces) Brussels Sprouts trimmed and finely shredded
  • 1/2 cup Olive Oil (extra-virgin)
  • 1/3 cup chopped Raw Almonds
  • 1 cup finely grated Pecorino Cheese


  • Add together in a small bowl, the lemon juice, mustard, garlic, shallots, salt, and a pinch of pepper Stir to blend then set aside. Combine thinly sliced kale and shredded brussels sprouts in a large bowl.
  • Measure out 1/2 cup olive oil into a cup. Add 1 tablespoon of oil from the cup to a skillet over med-high heat. Add in the almonds and stir frequently until golden brown (2 mins) then remove nuts to a paper towel-lined plate. Sprinkle lightly with salt.
  • Whisk remaining olive oil into the lemon-juice mix. Season to taste with salt and pepper.
  • Note that the dressing, kale mix, and toasted almonds can be prepared 8 hours ahead of time. Cover dressing and Kale & Brussels Sprouts mix separately and chill. Cover almonds and let stand at room temperature.
  • Add both the dressing and cheese to Kale & Brussels Sprouts mixture. Toss to coat. Season lightly with salt and pepper.
  • Garnish with Almonds.

Recipe Ingredient

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