it's been a big challenge to incorporate the now famous "super" green aka KALE into our diet. i've made the chips (not as easy as they make it sound-they burn  so easily), used it in stews and soups (not a bad option), and (rather reluctantly) in my smoothies. recently, and to my surprise, my husband asked if we could incorporate some kale into our meals! being quite the dutiful wife (haha), i decided to come up with a tasty recipe using raw kale. i came across several recipes that combined kale with brussels sprouts.  i decided to do the same in a raw salad by shredding (or thinly slicing) the greens as finely as possible-which is the only difficult thing about this recipe, by the way. the resulting {seriously delicious and addictive} salad has become  a big hit with the family - a mandolin is highly recommended for shredding the brussels sprout and preserving your hands!

ingredients for about 4 servings:

• 1 large bunch (about 12-14 stalks) organic lacinato kale, deveined-cut as thinly (shredded) as possible

• 12-14 brussels sprouts-cut in half, and thinly sliced (easiest using a mandolin)

• chopped walnuts (1/4 cup or so)

• good quality parmesan cheese (shaved regiano is best) to taste (or substitute with a ripe chopped avocado-or add both)

Shallot vinaigrette: 

• 1/4 of a shallot very finely minced

• 3 tbs extra virgin olive oil (or avocado oil)

• sea salt & freshly ground pepper to taste

• juice of 1/2-1 lemon, freshly squeezed

• 1-2 tsp Dijon mustard

whisk together until thickened,

pour dressing over salad & mix about 10-15 minutes before serving.