Step 1

For dressing, whisk all the ingredients together in a bowl until well combined. Set aside.

Step 2

To make the salad, remove the center rib from each of the kale stems. Bunch a few of the kale leaves together tightly then chop across into fine shreds. Chop across in the other direction then place all the chopped kale into a large bowl.

Step 3

Drizzle the kale with half of the lemon vinaigrette then use your hands to massage and scrunch the dressing into the kale. Do this for several minutes. The scrunching and massaging will help break down the touch kale, making it tender and easy to eat raw.

Step 4

Next, prep the Brussels sprouts. Trim the root end of the Brussels sprouts and remove any loose outer leaves. To shred in your food processor: place the "S" blade in your food processor. Place HALF of the raw and trimmed Brussels sprouts in the food processor and pulse until finely chopped. Remove and add the second batch, pulsing again until finely chopped. To shred without a food processor: Starting at the tip, slice the Brussels sprouts across as thinly as you can, discarding the tough, thick part when you get to the end.Place all the shredded Brussels sprouts on top of the marinating kale.

Step 5

Add the shredded parmesan and toasted almonds to the bowl then drizzle everything with the remaining dressing. Toss to combine and coat with the dressing. Taste and add more salt and pepper as desired.

Step 6

Serve salad right away or place in the fridge, well covered, for up to 2 days.