Kale & Brussels Sprouts Salad

I have developed a bit of a kale addiction lately and seem to be buying a bunch or two every time I hit the grocery store or farmers market. I use kale in my smoothies, sautĂ© it as a side dish, toss it into my soups or pasta dishes, or enjoy it in a salad like this one. A few months back I was reading a healthy vegetable magazine where a famous chef stated he enjoys a kale salad every couple of days. He said he felt it enriched him and gave him lots of energy. I had tried kale in salads before, but I took his instructions and tried a simple kale salad with just a lemon and olive oil dressing and haven’t looked back since. I love the deep flavor of the kale as well as the crunch, and sometimes add diced grilled chicken or soft boiled eggs to my salad to create a complete meal. I wouldn’t have thought it possible, but I actually now crave kale!

Why do I love kale so much? Kale is rich in vitamins A, C and K and folic acid, as well as calcium, potassium, copper and iron, which are nutrients necessary for healthy bones, skin and eyes. You can read more about buying, storing, and cooking with kale in my Featured Ingredient – Kale post. Also, check out another of my favorite recipes for Kale Salad with Pomegranate, Boiled Eggs & Micro Greens on my other blog Recipe Rebuild.

The trick to making a great kale salad is to cut out the thick stem, and to slice the kale very thinly as you would cabbage for coleslaw. I prefer Tuscan kale, also called Lacinato which is a very dark, large leaf kale that to me is a little sweeter than other varieties. I prefer a citrus dressing for salads such as this one because lemon or lime just seems to balance out the flavor of the kale, though you could use any dressing you prefer. A vinaigrette flavored with a little Dijon mustard is also tasty on kale salads. For this version of my salad, I added thinly sliced Brussels sprouts to this salad, which adds even extra crunch and a new taste dimension.

Buon Appetito!
Deborah Mele 2013

Kale & Brussels Sprouts Salad

Yield: Serves 8

Prep Time: 15 mins


1/4 Cup Freshly Squeezed Lemon Juice
1/2 Cup Olive Oil
1 Garlic Clove, Finely Minced
Salt & Pepper to Taste
2 Bunches of Tuscan Kale, Washed & Dried
12 Ounces Brussels Sprouts, Trimmed & Finely Sliced
5 Green Onions, Sliced
1/3 Cup Chopped Toasted Almonds


In a small bowl, whisk together the lemon juice, oil, garlic, salt and pepper.
Use a sharp knife to cut out the center stem of each kale leaf, then thinly slice.
In a large bowl, toss the sliced kale, sprouts, onions, and almonds.
Pour the dressing over the salad, and toss well.
Serve immediately.


5 Responses to “Pasta alla Trapanese”

  1. 1
    Jim Crawford — December 25, 2011 @ 12:18 am

    As a cook and lover of Italian foods… I love this recipe! Very easy to make, only a few ingredients, and not a lot of prep time! Thank you for sharing!


  2. 2
    Lilli Sarantos — December 18, 2013 @ 8:44 am

    I make a very similar dish – and it is called Pasta Trapanese! – I actually learned how to make it in Sicily. The only difference is, there were no almonds or sun dried tomatoes in it! I also use San Marzano tomatoes, and don’t blend it – just crush it all by hand in a bowl and let it sit and let the flavors meld. It’s a big summer hit here! So nice to see this here! I love your recipes – very true and authentic!


  3. 3
    Carlos — April 25, 2014 @ 11:17 am

    I have not commented on your site yet. I do it now as a sign of appreciation. You’ve got one of the best food blogs ever. Keep up the good work.


  4. 4
    Nina — May 6, 2014 @ 10:03 am

    My Trapanese grandmother taught me to make this delicious pasta dish many years ago…
    Did not use Sun Dried tomatoes, but used crushed canned tomatoes. Also topped with toasted breadcrumbs. Everybody loves this dish. Actually when I was taught this recipe I don’t think sun dried tomatoes were even available like they are today…


  5. 5
    Anna Bucciarelli — May 7, 2014 @ 7:28 am



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