If you are like me, then perhaps you know you need to eat a lot more vegetables, but maybe they’re still not your favorite food. Maybe you find yourself enjoying the cheese and bacon on your salad a little more than you’re enjoying the salad itself. Worry not. This kale salad, after lots of tweaking and going through several iterations, has become one of my go-to lunch options, not just because it’s healthy, but because I actually like it. And it has zero cheese. (Astonishing!)
Ok, so, making salad is, in my opinion, a really cumbersome chore, and I honestly believe that I would eat more salad if someone else would just freaking make it for me. However, this salad gets bonus points from me because it stands up to the dressing long enough to last a few days in the fridge without getting too wilted or gross. That means if I just spend a little time chopping (which, frankly, can be kind of therapeutic), then I can enjoy at least three days of salads for lunch.
Ok, so the secret to making all this fibery-ness taste good is, imo, a nice fine chop. If the pieces are too big, they’re too hard to eat, and the dressing doesn’t coat as evenly. A really thin slice/shred makes perfectly edible little bites.
Perfect salad for the lunch box or for a light dinner like I just enjoyed. A glass of white wine and a few whole grainy tortilla crackers (I like to toast some sprouted grain tortillas to make into chips) round out the meal perfectly! (Obviously you’ll still need to add your own chocolate for dessert… )
To make this most perfect of salads:
Thinly slice or shred 15-20 raw brussels sprouts and 1 head of kale (curly or lacinato are both fine), and toss them together in a large salad bowl.
Top with a handful of toasted sesame seeds and chopped almonds, 1 thinly sliced Granny Smith apple, and a large handful of raisins. (Other toppings I like to use sometimes include pepitas, green onions, golden raisins, and walnuts.)
In a small bowl, combine 1/4 c. of dijon mustard, 3 tbsp. white wine vinegar, 1 tbsp honey, 1 tbsp Sriracha, and one tsp of black pepper. Whisk in enough extra virgin olive oil to make the dressing thin to your liking (up to another 1/4 c). Toss the salad with the dressing and enjoy it right away or store it in the fridge to use over the next couple of days!