Kale and Brussels Sprouts Salad with Apple and Walnuts | Color My Food
This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado. [su_expanding_quote_book alignment="full" source_author="Joel Fuhrman, MD" source_title="Super...
Ingredients
- 1/2 cup walnuts
- 3 - 4 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons shallot (finely chopped, about 1 medium)
- 2 garlic cloves (small, finely minced)
- Kosher salt
- freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 bunch kale (stemmed, leaves thinly sliced, about 2 small bunches)
- 3/4 pound Brussels sprouts (trimmed, thinly sliced)
- 1 apple (cored, cut into matchsticks)
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