Hands down the best salad I've ever made! All thanks to the most underrated kitchen gadget --scissors! Made it so easy to chop up the kale into smaller pieces! For this salad I used frozen shrimp which is less expensive and can be stored for random salad days like this. Fresh may taste better but no difference in nutritional value!

PREP TIME:  20 MINS

SERVES: 1

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INGREDIENTS

• 2 cups kale
• 1/2 cup frozen, cooked shrimp *defrost this ahead of time, follow package for guidelines
• 1/4 cup fresh or frozen and defrosted mango
• 1/4 cup cherry tomatoes
• 1/4 red onions
• 1 tbsp fried onions (from Trader Joes)
• 1 tsp olive oil
• pinch of garlic powder
• pinch of chili flakes
• salt and pepper, to taste

DIRECTIONS

Wash and dry kale, add to a medium sized bowl. With kitchen shears, cut kale into bite sized shreds. Drizzle olive oil and massage kale with hands; this will help soften the kale and make it easier to chew. Toss in shrimp, mango, tomatoes, onions and fried onions. Season with garlic powder, chili flakes and salt and pepper to taste. Once all ingredients are tossed in the bowl, use kitchen shears to create a chopped salad. 

Brussels sprouts are one of my favorite vegetables--one that makes its appearance almost bi-weekly in my kitchen. My hope is that it will also become a staple in yours! If you're new to Brussels sprouts, they're comparable to a miniature cabbage. Brussels sprouts can easily be roasted, sauteed or steamed, but keep in mind that the cooking method will change the flavor of the sprouts tremendously. If you've tried them before and weren't a fan, please don't give up on them! This honey dijon glaze is both savory and sweet--making this a great way to introduce Brussels sprouts to anyone.

INGREDIENTS

1 bag of brussels sprouts (~1 lb)
2 tbsp olive oil
2 cloves of garlic, minced 

Dressing:
3 tbsp honey
2 tbsp Dijon mustard
1/4 tsp garlic powder
dash of pepper
salt *optional 

INSTRUCTIONS

1. Trim and halve the Brussels sprouts lengthwise, wash, and towel/air dry.

2. In a small bowl, whisk together the Dijon mustard, honey, garlic and pepper. Set this aside.

3. Heat a large pan over medium heat with olive oil, add garlic. Add sprouts to pan, tossing so that they are all coated in oil. Then arrange sprouts cut side face down, in one layer. Allow sprouts to cook for ~5-7 minutes, or until caramelized. Note: it's OK for them to turn a little brown or black. That's what you want to achieve! Continue to sauté the Brussels sprouts for 7-10 minutes, or until they are caramelized to your liking. I like mine extra brown! Top with honey Dijon glaze.