When spring arrives our dinner plates are suddenly piled high with salad...am I right? We try and eat salads in the winter, but they don't feed our warm, comfort food needs. So, when the warmer weather arrives it is time to think of picnics in the park and salads. Somehow my girls have fallen in love with kale and brussel sprouts. It took many creative attempts to win them over, but I did. When we were sitting down to a dinner of my husband's famous chicken burgers and needed a side dish I decided to throw some of our favourites into the salad bowl together...kale, brussel sprouts and potato salad. Delicious, nutritious and simple to make.
Kale, Brussel Sprout and Potato Salad
1 pound baby yukon gold potatoes 3 large kale leaves 10 brussel sprouts 1 tablespoon apple cider vinegar 1 tablespoon olive oil 1 teaspoon dijon mustard sprig of thyme, and or basil salt and pepper to taste Boil potatoes in a small pot of water, until soft - about 15 minutes. At the 12 mintue mark, add shredded brussel sprouts to the potato water, letting the brussel sprouts soften. To shred the brussel sprouts first, remove any brown outside leaves. Next slice the sprout in half. Once in half simple slice into thin slices. Once the potatoes and sprouts have softened, strain in a colander. Whisk the vinegar, olive oil, dijon, herbs, salt and pepper in a bowl. Toss the kale and the warm potatoes and brussel sprouts in the vinaigrette. Serve warm or let cool
Kale, Brussel Sprout and Potato Salad
Ingredients
- 1 pound baby yukon gold potatoes
- 3 large kale leaves
- 10 brussel sprouts
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 sprig thyme and or basil
- salt and pepper to taste
Instructions
- Boil potatoes in a small pot of water, until soft - about 15 minutes. At the 12 mintue mark, add shredded brussel sprouts to the potato water, letting the brussel sprouts soften.
- To shred the brussel sprouts first, remove any brown outside leaves. Next slice the sprout in half. Once in half simple slice into thin slices.
- Once the potatoes and sprouts have softened, strain in a colander.
- Whisk the vinegar, olive oil, dijon, herbs, salt and pepper in a bowl. Toss the kale and the warm potatoes and brussel sprouts in the vinaigrette.
Notes
Nutrition
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