Kale & Brussels Sprout Salad Recipe

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Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 529g
Calories 1205  
Calories from Fat 1025 85%
Total Fat 116.4g 146%
Saturated Fat 15.65g 63%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 421mg 18%
Potassium 1438mg 41%
Total Carbs 39.35g 10%
Dietary Fiber 14.5g 48%
Sugars 8.98g 6%
Protein 14.97g 24%
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