Kale and Brussels Sprouts Salad

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Kale seems to be in abundance everywhere all year round and finding new and interesting way to prepare it or pair it with seems to be the bigger challenge. I love a good Kale Caesar salad and it's usually my go to dish at a restaurant. But, I equally love Brussels Sprouts that are roasted and sweet. This pair is an easy combination for a quick and healthy (and keto) salad. For extra protein, I add shrimp, but grilled chicken would work well also. 

Time: 45 minutes
Servings: Two dinner or Four side salads
Level: Easy

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INGREDIENTS

• 4-5 cups shredded Brussels sprouts
• 1 tablespoon avocado oil or olive oil
• ¼ teaspoon salt
• pinch of ground black pepper
• 1 bunch of Lacinato kale
• squeeze of lemon juice
• (optional) Parmesan cheese
• (optional) grilled or pan-seared shrimp

 
Caesar Dressing

• 2 tablespoons mayonnaise
• 2 tablespoons olive oil
• 1 clove garlic, finely minced
• 2 teaspoons lemon juice
  
• 2 tablespoons Parmesan cheese

PREPARATION

1. Preheat oven to 350°.
2. Place washed and dried Brussels sprouts on a rimmed baking sheet. Drizzle with oil, salt, and pepper and bake for 10 minutes. Take out, toss, and bake for an additional 10 minutes. 
3. Wash and julienne kale. Place in a salad spinner and spin through. Leave kale in spinner and squeeze with lemon juice. Massage kale for five minutes. The kale should become darker. Spin through again.
4. In a small bowl, combine all of the dressing ingredients and whisk until smooth. 
5. Toss the kale and Brussels sprouts together in a large bowl along with the Caesar dressing. Grate additional Parmesan cheese on salad as desired.
6. Add grilled or pan-seared shrimp on top.