Kale and Brussel Sprouts Salad

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 4 servings, about 3 cups each


1 large bunch kale, washed, thoroughly dried, stems removed, finely chopped

(6 to 8 cups chopped)

8 brussels sprouts, finely shredded

1½ medium cucumbers, thinly sliced

1 medium red bell pepper, thinly sliced

½ tsp. Himalayan salt

3 Tbsp. extra-virgin olive oil

¼ cup fresh lemon juice

2 Tbsp. raw cider vinegar

24 whole almonds, chopped


1. Combine kale, brussels sprouts, cucumbers, and bell pepper in a large serving bowl.

2. Season with salt.

3. Drizzle with oil, lemon juice, and vinegar; toss gently to blend.

4. Refrigerate, covered, for 15 minutes.

5. Sprinkle with almonds and enjoy!