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5 from 1 vote

Lemony Kale + Shaved Brussels Sprouts Salad

This Kale + Shaved Brussels Sprouts Salad is delicious, easy, and the perfect side dish to any meal. Tossed with an easy homemade lemon vinaigrette, it is flavorful, satisfying, and requires no cooking! The perfect thing to add to dinner.
Prep Time20 mins
Cook Time5 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: brussels sprouts, kale
Servings: 6 servings
Calories: 276kcal


  • food processor optional


Lemon Vinaigrette

  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice
  • ½ teaspoon garlic powder if you like the taste of raw garlic, you can use 1 small garlic clove, grated
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt

Kale + Shaved Brussels Sprouts Salad

  • 1 bunch curly green kale washed and dried
  • 1 pound Brussels sprouts (preferably large in size), washed and patted dry
  • ½ cup shredded parmesan cheese grated not recommended
  • ½ cup sliced almonds see notes for how to toast them


  • 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.
    To shred in your food processor: place the "S" blade in your food processor. Place HALF of the raw and trimmed Brussels sprouts in the food processor and pulse until finely chopped. Remove and add the second batch, pulsing again until finely chopped.
    To shred without a food processor: Starting at the tip, slice the Brussels sprouts across as thinly as you can, discarding the tough, thick part when you get to the end.
    Place all the shredded Brussels sprouts on top of the marinating kale.
  • 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, for up to 2 days.


To toast almonds, preheat the oven or toaster oven to 350℉. Spread almond into an even layer on a baking sheet. Bake until golden brown, watching very closely so they don’t burn, about 5 minutes. Set aside to cool before using in the salad.


Calories: 276kcal | Carbohydrates: 15g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 389mg | Potassium: 541mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2808IU | Vitamin C: 87mg | Calcium: 216mg | Iron: 2mg