Kale and Brussels Sprouts Salad is a flavorful winter salad full of contrasting textures: tender massaged kale, crisp shaved Brussels sprouts, crunchy toasted almonds and creamy avocado. Tossed in a bright lemon vinaigrette and finished with shredded Parmesan, it’s a refreshing, satisfying dish that also holds up well for meal prep.
I’ve been making this Kale and Brussels Sprouts Salad regularly because it’s simple, versatile and reliably delicious. Kale can seem bitter at first, but when it’s prepared properly and paired with complementary ingredients the flavor softens and becomes beautifully balanced. Massaging the kale softens the leaves and mellows bitterness, while the lemon vinaigrette brightens and ties everything together.
Shaved raw Brussels sprouts bring a wonderful crunchy element—especially paired with toasted sliced almonds—while avocado adds richness and Parmesan delivers savory depth. The result is a textured, zesty salad that works as a light main, an elegant side, or a make-ahead lunch.
Why you’ll love this recipe
- This salad combines tender massaged kale, crisp shaved Brussels sprouts, crunchy almonds, creamy avocado and savory Parmesan in a bright lemon dressing.
- Highly customizable: swap nuts, seeds or cheese, or omit the cheese to make it vegan.
- Vegetarian, gluten-free and low in carbohydrates.
- Kale and raw shaved Brussels sprouts hold up well when dressed, making it ideal for meal prep.
Recipe ingredients
The ingredient list is short and forgiving—most items can be substituted based on what you have on hand. The core components are kale, shaved Brussels sprouts, a simple lemon vinaigrette, sliced almonds, Parmesan and avocado.
- Kale: One medium to large bunch of Tuscan (lacinato) or curly kale. Wash well, remove tough inner stems and tear or chop into bite-sized pieces. Massage with a tablespoon of olive oil for 1–2 minutes to soften the leaves and mellow bitterness.
- Brussels sprouts: About 12 ounces (roughly 3 cups shaved). Trim, halve and shave thinly with a sharp knife, mandoline, or food-processor shredding blade.
- Parmesan: 1/2 cup shredded Parmesan for savory, umami flavor. Omit for a vegan version or substitute with a dairy-free alternative.
- Avocado: Adds creamy richness—dice and add just before serving to keep it fresh.
- Almonds: 1/2 cup sliced almonds, toasted until golden for crunch. Marcona almonds are a great option if available.
- Dressing: A tangy lemon vinaigrette complements kale and Brussels sprouts without adding sweetness. Use your favorite vinaigrette if preferred.
How to make the salad
Prepping the kale and shaving the Brussels sprouts takes about 10–15 minutes. The salad comes together quickly after that and can be prepared ahead for easy lunches or entertaining.
Pro tip: Shave Brussels sprouts with a sharp knife, or use a food processor or mandoline to speed the process.
- Toast the sliced almonds in a dry skillet over medium heat for 4–5 minutes, stirring occasionally, until golden and fragrant. Watch carefully to avoid burning.
- Shave the Brussels sprouts thinly and add them to a large bowl with the massaged kale.
- Prepare the lemon vinaigrette. Add the shredded Parmesan to the kale and Brussels sprouts, then toss with enough dressing to coat. Let the mixture rest for about 5 minutes so the greens absorb the flavors.
- Add diced avocado and the toasted almonds just before serving, tossing gently to combine.
Recipe FAQs
Yes—massaging the kale with a little olive oil softens the leaves and reduces the bitter edge, making the texture more pleasant and allowing the dressing to penetrate.
What’s the easiest way to shave Brussels sprouts?
Using a food processor with a shredding blade or a mandoline will save time. Shaving with a sharp knife works fine but takes longer—about 10 minutes for a 12-ounce bag.
Can I make this ahead?
Yes. Toss the kale, shaved Brussels sprouts and Parmesan with the dressing and refrigerate. The salad keeps for 3–5 days refrigerated. Add avocado and toasted almonds just before serving to keep them fresh and crunchy.
Serving suggestions
- Serve as a vegetarian lunch—add chickpeas or cooked quinoa for extra protein and substance.
- Offer it as a side alongside soups or chilis for a bright contrast to warm, hearty dishes.
- Pair with roasted or grilled proteins such as salmon or chicken for a full dinner.
Recipe notes
- Yield: A medium–large bunch of kale yields about 7–8 cups raw; massaging reduces it to roughly 5 cups.
- Shredding tips: A food processor with a shredding blade or a mandoline will create uniform, thin shreds for the Brussels sprouts.
- Meal prep: Prepare through the dressing step and refrigerate. Add almonds and avocado when ready to serve to preserve texture and color.
- Storage: Store the dressed salad without avocado or almonds for 3–5 days in the refrigerator.
Ingredients (serves 6) and instructions
Ingredients
- 1 bunch Tuscan or curly kale, washed, stems removed and torn into bite-sized pieces
- 1 tablespoon olive oil (for massaging kale)
- 12 ounces Brussels sprouts, trimmed and shaved (about 3 cups)
- Lemon vinaigrette, enough to lightly coat the greens
- 1/2 cup sliced almonds, toasted
- 1/2 cup shredded Parmesan cheese (omit for vegan)
- 1 avocado, diced
Instructions
- Massage the kale: place torn kale in a large bowl, drizzle with 1 tablespoon olive oil and massage for 1–2 minutes until the leaves are noticeably softer.
- Shave the Brussels sprouts: trim and halve them, then shave thinly with a sharp knife, mandoline or food processor. Add to the bowl with the kale.
- Add Parmesan and dressing: pour in enough lemon vinaigrette to coat the greens and sprinkle with shredded Parmesan. Toss and let rest about 5 minutes to absorb flavors.
- Toast almonds: in a dry skillet over medium heat, toast the sliced almonds 4–5 minutes until golden and fragrant. Remove from heat to cool.
- Finish and serve: fold in diced avocado and toasted almonds just before serving. Toss gently and serve immediately.
Nutrition (per serving, estimated)
Calories: 173 kcal, Carbohydrates: 13 g, Protein: 8 g, Fat: 12 g, Fiber: 7 g. Nutrition is an estimate for informational purposes only.
If you make this salad, enjoy the bright lemony flavors and the contrast of creamy avocado with crisp Brussels sprouts. It’s an adaptable, nutritious dish that’s as welcome at the dinner table as it is in a meal-prep container.