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Brussels Sprouts Salad with Kale and Asparagus

Caroline Phelps
  • 20 minutes
  • Serves 2

INGREDIENTS

10

stalks Asparagus

8

Brussels sprouts

2 cups

Kale

1

Shallot, medium

1/2 tsp

Kosher salt

1 1/2 tbsp

Olive oil, extra virgin

1 tbsp

White wine vinegar