Lunch: Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Go green with the ultimate recipe for kale and Brussels sprouts salad tossed in a sweet and tangy agave nectar and lemon juice dressing.

This recipe includes fertility superfoods such as:

Lemon, Honey, Agave

Health and fertility benefits of Shredded Kale and Brussels Sprout Salad with Lemon Dressing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55. Agave has a low glycemic index (GI) of 17.

Ingredients

1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil

Instructions

Make the dressing: In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)
Assemble the salad: In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.
Kelly's Notes: To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.
To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

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