Step 1

Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine

Step 2

In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.

Step 3

Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.