Kale and Brussels Sprout Salad with Pomegranate and Avocado
Total Time
25 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(5)
Ingredients
2 servings
- 1 bunch lacinato kale (center ribs removed, leaves thinly sliced)
- 2 tablespoons plus 2 teaspoons extra virgin olive oil (divided)
- 3 cups thinly sliced Brussels sprouts (About 8-ounces whole sprouts)
- Sea salt
- 1 small shallot (minced)
- Juice of ½ lemon (About 1½ tablespoons juice)
- 2 teaspoons good quality maple syrup
- Fresh ground pepper
- ¾ cup pomegranate arils
- ½ ripe avocado (diced)
- ¼ cup freshly shaved Parmesan cheese
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Preparation
Step 1
Place the sliced kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and add a pinch of salt. Massage the kale with olive oil (literally rub the kale handfuls of kale between your fingers) for 3-4 minutes until it turns dark greens and feels very tender. Do NOT skip the massage, people. Tough kale is gross kale. Briefly set aside.
Step 2
Heat a tablespoon of olive oil in a large saucepan or skillet over medium-high heat. When hot, add the thinly sliced Brussels sprouts and cook for 2-3 minute until bright green and just tender. (Don’t worry if they brown a little bit, that’s a good thing!) Transfer the sprouts to a plate and let cool to room temperature.
Step 3
Moving on to the dressing! In a small bowl, combine the shallot, lemon juice, maple syrup, and remaining 2 teaspoons olive oil. Season with salt and fresh ground pepper to taste and let stand for 5 minutes.
Step 4
Add the cooled Brussels sprouts, pomegranate, and avocado to the bowl with the massaged kale. Drizzle with the dressing and gently toss to combine. Transfer to a serving bowl or plate, sprinkle with shaved Parmesan, and serve.
Step 5
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