250g (8.8 oz) brussels sprouts, trimmed and very finely sliced
1 large bunch of kale leaves finely chopped
1/2 cup of almonds roughly chopped
½ cup grated parmesan

Dressing
½ cup olive oil
Juice of two lemons
1 tablespoon of Dijon mustard
1 clove of garlic
Dash of salt and pepper

1. Put all the dressing ingredients into a bowl or jug and mix well to combine.
2. Put the brussels sprouts and kale into a large bowl and drizzle over the dressing.
3. Add the almonds and the parmesan and mix well.
4. Refrigerate until ready to serve.

Note – if you do not want to eat brussels sprouts raw you can cook them first and leave them to cool before making the salad. You can roast them in a little olive oil for 30-40 minutes at 180 degrees Celsius or you can just boil them for 3-5 minutes. Brussels sprouts are packed with nutrients including vitamins A, C, K and folate, as well as Omega 3s.