– For dressing, whisk all the ingredients together in a bowl until well combined. Set aside. – To make the salad, remove the center rib from each of the kale stems. Bunch a few of the kale leaves together tightly then chop across into fine shreds. Chop across in the other direction then place all the chopped kale into a large bowl.
– Drizzle the kale with half of the lemon vinaigrette then use your hands to massage and scrunch the dressing into the kale. Do this for several minutes. The scrunching and massaging will help break down the touch kale, making it tender and easy to eat raw. – Next, prep the Brussels sprouts. Trim the root end of the Brussels sprouts and remove any loose outer leaves. Shred.
– Add the shredded parmesan and toasted almonds to the bowl then drizzle everything with the remaining dressing. Toss to combine and coat with the dressing. Taste and add more salt and pepper as desired. – Serve salad right away or place in the fridge, well covered.