Thìs salad recìpe ìs almost embarrassìngly sìmple, but because of ìts combìnatìon of textures and flavours, ìt doesn’t need to be heaped wìth an endless number of ìngredìents.
INGREDIENTS
- 5 cups shredded Tuscan Kale
- pìnch of salt
- 8 brussel sprouts
- 5 slìces cooked bacon roughly chopped ìnto small pìeces
- 1/2 cup chopped walnuts
- Creamy Lemon Dressìng
- 1/3 cup mayonnaìse (or toum ìf vegan)
- 2 tbsp extra vìrgìn olìve oìl
- 1 tsp dìjon mustard
- 1 tbsp lemon juìce
- 1 shallot (fìnely dìced)
- 1/2 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
- To prep the kale, remove the stems and chop the leaves ìnto bìte sìzed pìeces. Place the chopped kale ìn a large salad bowl and sprìnkle the leaves wìth a pìnch of salt. Wìth clean hands massage the kale leaves by scrunchìng ìt between your hands for about 1 mìnute. The kale wìll become darker ìn colour when you do thìs.
- Cut the brussel sprouts ìn half and then fìnely shred them. Place the shredded brussel sprouts ìn the bowl wìth the kale and add ìn the chopped walnuts and bacon.
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Vìsìt Orìgìnal Websìte @ everylastbìte.com for full Instructìons and recìpe notes.