KALE AND BRUSSEL SPROUT SALAD WITH LEMON MUSTARD VINAIGRETTE
Serves 4 | Prep time : 10 mins | Total Time : 10 minutes
2 cups baby kale
1 cup raw shredded brussel sprouts
3 cooked beets, sliced
1/2 cup garbanzo beans
1/4 cup sliced almonds
2 tbps dijon mustard
Salt and Pepper
I’m a huge fan of making my own dressing, after looking at the labels on store bought dressings there is just too much added sugar and chemicals for my taste and throwing together a homemade dressing takes minutes, can often be done with whats already in your kitchen and gives you lots of freedom.
To make dressing, add juice of one lemon and mustard to a small mason jar. Add salt and pepper to taste and shake to combine. Allow to sit a few minutes and then add olive oil to taste. I like this especially mustardy so there’s no right amount of oil, just start adding and play around with this to get it to a flavor/consistency that works for you, just make sure you’re using a good olive oil.
To assemble salad, add washed and dried kale and brussel sprouts to bowl. Add beets, garbanzo beans and almonds.
Serve immediately and enjoy!