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Lettuce is mostly water and fiber. If a salad is going to be worth the plate on a ketogenic diet, the greens themselves should carry something, and Brussels sprouts and lacinato kale both do.

The trick here is a short steam, five to seven minutes, just enough to take the raw edge off without collapsing the leaves. Then cold water to stop the cooking, and a vinaigrette sharp enough to stand up to two assertive brassicas.

Six g net carbs, 5 g of fiber, and about seventeen minutes start to finish.

Keto Brussels sprouts and kale salad with slivered almonds and citrus vinaigrette in a bowl
Dr. Don Colbert, MD

Brussels Sprouts and Kale Salad with Citrus Vinaigrette

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Salad
Calories: 206
Ingredients Method Nutrition

Ingredients
  

  • 3/4 lb Brussels sprouts shaved
  • 1 cup lacinato kale chopped
  • 1/4 cup roasted almonds slivered
  • 1/4 cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp dijon mustard
  • 1/2 lemon juiced
  • 4 sprigs fresh thyme leaves picked
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste

Method
 

  1. Steam the shaved Brussels sprouts and chopped kale together for 5 to 7 minutes, until tender but still with some bite.
  2. While the greens steam, whisk the olive oil, apple cider vinegar, dijon, lemon juice, thyme leaves, salt and pepper together.
  3. Take the greens off the heat and rinse them under cold running water to stop the cooking.
  4. Spread them out and let them drip dry completely. Dressing warm or wet greens will make the salad soggy.
  5. Combine the dry greens with the slivered almonds in a large bowl.
  6. Pour the vinaigrette over and toss until everything is coated.
  7. Serve straight away.

Nutrition

Calories: 206kcalCarbohydrates: 11gProtein: 5gFat: 17gFiber: 5g

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