Cooking Instructions
- 1
Dressing: mix the 1st 6 ingredients together and set aside.
- 2
Salad: In a separate large bowl, mix the kale and Brussels sprouts.
- 3
Almonds: using 1 tablespoon of olive oil, saute the almonds over medium-high heat until golden brown, ~2 minutes. Transfer to a papertowel lined plate.
- 4
Whisk the remaining olive oil into the lemon juice mixture. Keep all mixtures separate until ready to serve. Garnish with the almonds.
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