Kale and Brussel Sprout Salad

2-3 Servings
Cook Time:
15 minutes
For the salad:
  • 1 lb brussel sprouts, shredded
  • 1 large bunch of kale, shredded
  • 2/3 cups dried cranberries
  • 2 lemons, juiced
  • Salt & pepper, to taste
  • Red pepper flakes, to taste
  • 3/4-handful of pecorino romano cheese (optional)
  • 1/4 cup Simply 7 Sea Salt Lentil Chips, crumbled
For the dressing:
  • 4 cloves of garlic
  • Salt & pepper, to taste
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar

1. If not already shredded, shred your brussel sprouts and kale in a food processor or cut very finely.
2. Make your dressing using all the ingredients. Set to the side. Then crumble the Sea Salt Lentil Chips in a small bag or crumble in your hand and place into another bowl.
3. Prepare the salad with all the ingredients, top with the dressing and enjoy!

Note: Drop the pecorino romano cheese to make it a vegan salad.

Why Kale? It’s a great superfood – more information about kale’s health benefits and multiple varieties.

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