1 bunch lacinato kale, stems removed and leaves thinly sliced
1 lb brussels sprouts, shredded
1 Tbsp olive oil
¼ tsp salt
4 hard-boiled eggs, sliced
Instructions
For the dressing, combine all ingredients in a food processor, blender, or mini food prep and pulse until creamy and smooth; set aside.
In a large bowl, combine the kale and the brussels sprouts. Add the olive oil and salt. Massage the salad using your hands until the kale shrinks in volume by about a half. Toss with the dressing and serve with the hard-boiled egg.