A crunchy and so good for you salad loaded with Brussels sprouts, kale, and cabbage.
For the croutons:
Add olive oil to a skillet and heat. Add the bread and cook, turning as necessary, until croutons are browned and crunchy. Remove each as done and add a little additional oil if necessary. Sprinkle with salt to taste.
For the salad:
Combine kale, 1 tablespoon of the oil and 1/4 teaspoon of the salt in a large bowl. Using your hands, massage kale to slightly soften, about 1 minute. Add Brussels sprouts and cabbage; toss to coat.
Serve salad with dressing of choice, recommended is Lemon Tahini Dressing, topped with sliced chicken and croutons.
Massaging the kale helps to tenderize it and takes away any bitterness. Kale keeps well, slightly coated in oil, which helps protect it.
This salad is a part of my Chicken Breast Meal Prep Lunches for Two. Divide this recipe in half for the meal prep.