Kale and Brussel Sprout Salad With Toasted Almonds, Apples & Lemon-Tahini Vinaigrett

Per serving: 170 calories, 2 g protein, 10 g carbohydrates, 14 g fat (2 g saturated), 0 mg cholesterol, 39 mg sodium, 3 g fiber.

Yield: 4 servings
Community Recipe from


  • Lemon-Ginger Vinaigrette
  • 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


  1. Lemon-Ginger Vinaigrette
  2. 3 tablespoons lemon juice
  3. 1 teaspoon freshly grated ginger + more to taste
  4. 1 teaspoon pure maple syrup
  5. 1/2 teaspoon Dijon mustard
  6. -- Kosher salt, to taste
  7. 1/2 cup extra virgin olive oil
  8. -- Ground black pepper, to taste
  9. Salad
  10. 3 cups thinly sliced lacinato kale
  11. 3 cups thinly sliced romaine
  12. 3 cups thinly sliced spinach
  13. 1/4 cup parsley leaves
  14. 2 cups small broccoli florets, blanched and cooled (about 1/2 head)
  15. 3/4 cup celery, thinly sliced (about 2 stalks)
  16. 1 small English cucumber, peeled, halved lengthwise and cut into half moons
  17. 2 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.
January 2014

This recipe is a personal recipe added by bleufromage and has not been tested or endorsed by MyRecipes.

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