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Kale and Brussels Sprout Salad with Pomegranate and Avocado
Ingredients
  • 1 bunch lacinato kale center ribs removed, leaves thinly sliced
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil divided
  • 3 cups thinly sliced Brussels sprouts About 8-ounces whole sprouts
  • Sea salt
  • 1 small shallot minced
  • Juice of ½ lemon About 1½ tablespoons juice
  • 2 teaspoons good quality maple syrup
  • Fresh ground pepper
  • ¾ cup pomegranate arils
  • ½ ripe avocado diced
  • ¼ cup freshly shaved Parmesan cheese
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