Fashion, Lifestyle

June Ambrose’s Kale and Brussel Sprout Salad

| May 29, 2014
A Vegan Kale Salad with soul
A Vegan Kale Salad with soul

Most of the time we see Brussels Sprouts they are over cooked- this salad recipe by Rock mom and Fashion authority June Ambrose is made with raw Brussels Sprouts and raw kale. Brussels Sprouts and kale have anti-inflammatory, antioxidant, and detoxification properties. It only takes 100 calories of kale to provide over 350 milligrams of omega-3 fatty acid (alpha-linolenic acid, or ALA). So a little goes a long way. 

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped

Take the lemon juice, dijon, garlic and shallot, and part of the olive oil, sea salt and pepper and wisk until blended evenly or blend on high speed until emulsified.

Toss the remainder of the ingredients: kale, brussels sprouts, almonds in a mixing bowl. Then add the remainder of olive oil and toss.

Add the dressing and toss when ready to serve.


Style authority & mother of 2, June Ambrose

June Ambrose- curator of style and mother of 2. June is the ultimate style authority. Her client list wraps around the block, including notables: JayZ, Mariah Carey, Missy Elliot, Gabrielle Union, Alicia Keys, and more. She is the author of the book, Effortless Style and has a capsule eyewear collection with Selima Optique & a fabulous shoe collection which she released through HSN.
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