Since kale doesn’t have the backing that corporate brands have to advertise I’ll appoint myself as kale’s unofficial spokeswoman. I love kale for many reasons– it is low in calories, high in fiber, has zero fat, and it’s packed with vitamins and nutrients, but on top of that this leafy green goddess actually has flavor! It is so versatile. Whether you roast, sauté or just enjoy raw it has an wonderfully earthy taste! Now add some brussels sprouts into the mix and I’m pretty much happy as can be! Knowing that in 48 hours I would be an umbrella cocktail deep in the Dominican Republic, I decided to make my last meal a reaaaally healthy one!
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
1 tbsp minced shallot
1 small garlic clove, finely grated
1/4 tsp kosher sea salt (plus more for seasoning)
Freshly ground black pepper
2 large bunches of kale (1 1/2 lbs total), center stem discarded, leaves thinly sliced
12 oz brussels sprouts, trimmed, finely grated/shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup macadamia nuts, chopped coarsely
1 cup finely grated Pecorino
1. Preheat oven to 350°
2. Lightly drizzle coconut oil over brussels sprouts and bake for 20 mins.
3. Take brussels sprouts out of the oven and chop into small pieces.
4. Combine chopped mushrooms, lemon juice. Dijon mustard, shallot, garlic, Happy Hemp raw seeds, salt & pepper in a small bowl — stir to blend & set aside to let flavors meld.
5. Mix thinly sliced kale & shredded brussels sprouts in a large bowl.
6. In a small skillet, heat coconut oil on medium & add macadamia nuts, stirring frequently until golden brown in spots (about 2 mins).
7. Transfer nuts to a paper towel-lined plate & lightly sprinkle with salt.
8. Slowly whisk remaining olive oil in a cup into lemon juice mixture.
9. Season dressing to taste with salt & pepper.
10. Add dressing & cheese to kale mixture; toss to coat. Season lightly with salt & pepper.
11. Garnish with macadamia nuts & Happy Hemp raw seeds