Kale and Brussel Sprout Salad With Toasted Almonds, Apples & Lemon-Tahini Vinaigrett |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) lemon juice |
1 teaspoon(s) reshly grated ginger + more to taste |
1 teaspoon(s) pure maple syrup |
1/2 teaspoon(s) dijon mustard |
salt |
pepper |
2 tablespoon(s) olive oil |
Directions:
1. Lemon-Ginger Vinaigrette
2. tablespoons lemon juice
3. teaspoon freshly grated ginger + more to taste
4. teaspoon pure maple syrup
5. /2 teaspoon Dijon mustard
6. - Kosher salt, to taste
7. /2 cup extra virgin olive oil
8. - Ground black pepper, to taste
9. Salad
10. cups thinly sliced lacinato kale
11. cups thinly sliced romaine
12. cups thinly sliced spinach
13. /4 cup parsley leaves
14. cups small broccoli florets, blanched and cooled (about 1/2 head)
15. /4 cup celery, thinly sliced (about 2 stalks)
16. small English cucumber, peeled, halved lengthwise and cut into half moons
17. small green apples, cored and diced
18. To make the vinaigrette, whisk the lemon juice with 1 teaspoon ginger, maple syrup, mustard and salt to taste in a small bowl. In a steady stream, slowly whisk in the olive oil until emulsified. Season to taste with pepper, and add more salt and ginger, if desired. Set aside.
19. In a large bowl, toss the salad ingredients together. Toss with the vinaigrette and serve immediately.
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