PREP TIME

15 minutes

Yield

6 cups

Kale and Brussel Sprouts:

2 heads Lacinato Kale*, de-stemmed and torn into bite-sized pieces
20 brussel sprouts, de-stemmed and finely sliced
1 tsp high mineral salt
2 Tbsp lemon juice
3 Tbsp capers (reserve for assembly)

1. Remove the stems from the leafy part of the kale, and tear the leaves into bit-sized pieces. Place your torn leaves into a large mixing bowl.
2. Sprinkle the salt and lemon juice onto the kale leaves, then massage the kale for 2 minutes with your hands to soften and tenderize the leaves.
3. Next, de-stem the brussel sprouts and remove any outer leaves that appear dirty or damaged.
4. Thinly slice the brussel sprouts with a knife or the slicing blade of a food processor.
5. Add the sliced brussel sprouts to the bowl of massaged kale and toss lightly to incorporate the two ingredients

Sweet Mustard Dressing:

3/4 cup extra-virgin olive oil
¼ cup apple cider vinegar or lemon juice
1 ½ Tbsp prepared Dijon mustard
½ tsp garlic powder
2 Tbsp agave, honey, or Coconut Nectar
½ tsp high mineral salt
¼ tsp freshly ground black pepper (optional)

1. Place all ingredients in a bowl and whisk together with a handheld wire whisk until smooth and creamy.  Or place all ingredients in a blender and blend until completely combined and smooth.
2. Stored in a sealed container in the refrigerator, Sweet Mustard Dressing will keep for 2 weeks.

To Assemble the Salad:

1. Coarsley chop 3 Tbsp the capers and add them to the kale and brussel sprouts.
2. Drizzle ¼ cup – ½ cup Sweet Mustard Dressing on the kale, brussel sprouts and capers, and toss well.
3. Allow the dressing to marinate into the salad for 30-minutes or more to further soften the kale and brussel sprouts.
4. Garnish with additional capers, pumpkin seeds, finely diced red onion, or other garnish of choice.
5. Serve and enjoy!
6. Stored in a sealed container in the refrigerator, Massage Kale & Brussel Sprout Salad will keep for 3 days.