Kale and Brussel Sprouts Salad with Agave Vinaigrette Dressing

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A bowl of kale salad with shredded cheese and nuts is placed on a wooden surface next to a larger container of the same salad. There are serving utensils in both the bowl and the container.

Kale and Brussel Sprouts Salad with Agave Vinaigrette Dressing

Prep Time 10

Cook Time 0

Total Time 10

Author Brooke Burks

Ingredients

Salad Ingredients

4 cups kale chopped
1 pound brussel sprouts shredded or chopped
1 cup parmesan cheese shaved or shredded
1/2 cup pecans chopped

Dressing Ingredients

1/2 cup avocado oil
1/4 cup lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon garlic minced
1/4 cup agave
1 green onion diced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Wash and rinse kale and brussel sprouts. Strip kale from stems and chop. Clean and shred Brussels. Add both to a large bowl and mix to combine.
4 cups kale, 1 pound brussel sprouts
In a shaker bottle or bowl, add avocado oil, lemon juice, apple cider vinegar, dijon mustard, garlic, onions, agave, salt and pepper. Shake or whisk to combine until creamy. Pour over kale and Brussels and toss to coat.
1/2 cup avocado oil, 1/4 cup lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon garlic, 1/4 cup agave, 1 green onion, 1/2 teaspoon salt, 1/4 teaspoon pepper
Lightly toast chopped pecan in a skillet over low to medium heat 3 to 5 minutes. Add to salad along with the shaved parmesan cheese. Serve immediately or cover and keep in the refrigerator overnight.
1/2 cup pecans, 1 cup parmesan cheese

Nutrition(All values are estimates only)

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