Brussels Sprouts & Kale Salad with Lemon Poppy Seed Dressing

By Micki Brown

Serves 4-6


Salad Ingredients:

¾ – 1 pound Brussels sprouts, very thinly sliced

1 bunch Lacinato (dinosaur) kale, large stems removed, very thinly sliced

2-3 green onions, thinly sliced

1-2 carrots, tops removed, grated

¼ cup sunflower kernels

¼ cup asiago cheese, grated

Dressing Ingredients:

2 tbsp raw honey

Juice of 1 lemon

Zest of 1 lemon

1 tsp Dijon mustard

¼ tsp sea salt

¼ cup extra virgin olive oil

½ tbsp poppy seeds



In a large bowl, combine the salad ingredients Toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!