Brussels Sprouts are definitely one of my favorite seasonal veggies for fall, and raw Kale is one of those paleo staples and a great nutritionally dense food. This salad combines both, plus everyone loves a little bacon. This is sure to be a crowd pleaser!

raw kale

Raw Kale & Brussels Sprout Salad Recipe
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  1. 2 bunches of kale (approx 1 1/2 lbs) stems discarded, leaves thinly sliced
  2. 1/2 bag brussels sprouts (approx 12 oz) trimmed, shredded with knife
  3. 1/4 cup fresh lemon juice or more
  4. 2 Tbs dijon mustard
  5. 1 Tbs minced shallot
  6. 1 small garlic clove, finely minced
  7. sea salt to taste
  8. 1/2 cup extra virgin olive oil
  9. 1/4 cup bacon crumbles
  10. 1/2 cup diced tomatoes
  11. 1/3 cup roasted almonds, coarsely chopped
  1. Combine lemon juice, dijon, shallot, garlic, 1/2 tsp sea salt in a bowl.
  2. Slowly whisk in olive oil until emulsified.
  3. Taste and add in more salt or lemon juice as needed.
  4. In a large bowl, combine thinly sliced kale and shredded brussels. Coat with the vinaigrette. Then give the mixture a good massage to work in the dressing. This also helps soften the kale. Let this sit for at least an hour. The longer this sits, the better is tastes.
  5. Before serving, add in tomatoes, bacon, and almonds.
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