A couple of months ago I finally convinced Marc to take advantage of my yoga studio’s “First Week Free” and come do yoga with me. To his surprise, yoga turned out to be a lot more difficult than he expected. In his defense, it is hot yoga and it’s a “yoga sculpt” sort of a class which is definitely meant to kick your butt. Another surprise to him was that he liked it a lot more than he thought he would. Now, he hasn’t turned into a warrior-posing yogi but when I suggest he comes to yoga with me he doesn’t turn up his nose like he would before.
So tonight we had a yoga date and I happened to show up to the studio before Marc. Even though it was 20 minutes before class started, the studio was already packed. So I put on my sweetest face, put my mat down, then turned to the girl next to me and said, “would you mind making room for my husband’s mat?” She grudgingly agreed to squeeze him in and though I felt bad, my worries subsided by the start of the class when the whole class was mat-to-mat. No harm done.
After the sweat session, Marc was putting his weights back when the girl turned to me and says “It is so cute that you and your husband do yoga together.” Aww. Well thanks yoga girl. I was not expecting that from you. I thanked her again for letting him squeeze in and then thought to myself: Yeah. It is pretty awesome that my husband does yoga with me. What a guy. You know what they say: the couple that sweats together, stays together. Or something like that, right?
What’s better to feed your body after a hot, sweaty, muscle-burning yoga class than a big green salad? Okay, confession: I actually made ooey-gooey cheesy chicken calzones tonight for dinner, but I think this kale salad would have been the better choice. It just would have made more sense. Though the calzones were pretty awesome. Anyways.
Ever since making the Apple and Avocado Kale Salad a couple of months ago, I’ve been on a big kale kick. So when I saw this recipe involving kale and my all-time favorite brussels sprouts I just couldn’t resist. I ended up making it to bring to dinner at my sister-in-law’s and though there was a little skepticism on the kale, everyone ended up loving it. The boys even went back for seconds. Seconds of salad!
I love the look of this salad because the kale and brussels sprouts are chopped up super duper finely. I actually used my food processor to do this because I was lazy and didn’t want to do a bunch of chopping. It ended up working out perfectly, getting the pieces really tiny. The almonds added a yummy crunch to the salad and the Parmesan cheese rounded out all of the flavors really nicely. My only regret with this salad is that I didn’t make more – I barely had any leftovers.
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Winter Citrus Kale Salad
- 1/4 cup fresh lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt plus more for seasoning
- 2 large bunches of kale about 1 1/2 lb. total, center stem discarded
- 12 ounces brussels sprouts trimmed
- 1/2 cup extra-virgin olive oil
- 1/3 cup almonds with skins coarsely chopped
- 1 cup finely grated Parmesan cheese
To make the dressing:
- Combine the lemon juice, dijon mustard, shallot, oil, garlic, and salt. Stir to blend and set aside.
- Place kale in large food processor and pulse 3-4 times until finely chopped. You can also do this with a knife, I just found it easier to get little pieces in the food processor. Place in large bowl.
- Place brussels sprouts in food processor and pulse until shredded. I had to do this in batches and like the kale, you can also just chop finely with a knife if you don't have a food processor. Add to brussels sprouts.
- Add almonds to food processor and pulse until finely chopped. Add to brussels sprouts and kale.
- Add cheese to salad mixture.
- Pour dressing over salad and toss to coat.
- Season with salt and pepper, to taste.