Kale + Brussels Salad with Mustard Vinaigrette

I’m a sucker for a good salad. But the salad has to be big... If I’m going to enjoy a salad for my meal it needs to be big + loaded with lots of goodies. When we were in Florida it was my mission to have salmon every time we went out to eat + find the best salad. I tried so many, and honestly, fell in love with them all. So I'm excited to spread the love and recreate them!

One thing to remember: not all salads are created equal. Just because it’s a salad doesn’t mean it’s healthy. When it’s loaded with creamy dressing, croutons, and iceberg lettuce, there’s nothing healthy about it. Read all about the 5 Things You Should Never Add to Your Salad if You Want to Lose Weight.

This Kale + Brussels salad is healthy and packed with flavor. I love that the base is shredded Brussel sprouts + kale. You can buy the Brussel sprouts shredded or use a food processor and pulse until shredded. The green apple adds texture and sweetness that pairs so well with the shaved parmesan. If you need a salad to bring to your next get together or brunch, this is your salad. Leave the salmon off and it’s the perfect salad to share.

salmon green apple parmesan salad

Kale + Brussels Salad with Mustard Vinaigrette:

Ingredients:

For the salad:

2 salmon fillets

Coconut oil

¼ cup shaved parmesan

1 green apple {sliced}

¼ cup almond slices

3 cups brussel sprouts {shredded}

2 cups kale {stem removed, cut into pieces}

 

For the Mustard Vinaigrette:

¼ cup white wine vinegar

1 tbsp dijon mustard

1 tbsp maple syrup

½ tsp sea salt

⅔ cup olive oil

Directions:

1. In a cast iron skillet, melt 1 tbsp coconut oil. Once the oil is melted, add the salmon fillets to skillet. Cook each side 6-7 minutes or until cooked through.

2. While the salmon is cooking, shred Brussel sprouts, cut kale, shave parmesan.

3. For the dressing, whisk ¼ cup white wine vinegar, maple syrup, and sea salt together. Slowly whisk olive oil in until thick and smooth. {Can store in a mason jar salad and shake as needed}

4. When the salmon is finished. Add Brussel sprouts and kale to a salad bowl. Top with green apple slices, parmesan, almond slices and salmon.

5. Drizzle dressing on top when ready to eat and enjoy!