Chili-Lime Salad

Chili-Lime Brussels and Kale (print here)


2 lbs. Brussels sprouts, chopped into fourths

1 bunch kale, stems removed and sliced thinly

2 tbsp. ghee, melted


¼ cup olive oil

Juice of 2 limes

1 tsp. chipotle chili powder

1 tsp. salt


  1. Preheat oven to 425 degrees
  2. Toss Brussels with ghee until coated, place on pan and roast for 20 minutes or until crispy
  3. In a bowl, toss together the Brussels sprouts while still warm with the kale to wilt
  4. Combine the dressing ingredients and stir
  5. Pour over salad and enjoy

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