Pomegranate-Kale Salad

• 1 bunch of Tuscan kale, stems removed and leaves cut into ribbons
• 5 oz of shredded Brussels sprouts (either shredded in a food processor or purchased pre- shredded)
• ½ cup of pomegranate seeds
• 1 avocado, diced
• 1 cup of pecans, toasted

Dressing:

1. Juice of 1 lemon
2. 1 Tablespoon of red wine vinegar
3. 3 garlic cloves, minced
4. ½ cup olive oil
5. Salt and pepper to taste

Combine kale and Brussels sprouts with desired amount of dressing. Top with avocados,  pecans, and shaved Parmesan.