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