Home Food and Drink Green salad with egg and shredded brussels sprouts

Green salad with egg and shredded brussels sprouts

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Green salad with egg

This green salad with egg and shredded brussels sprouts will take on caesar salad any day, and it’s vegetarian!

11 Ingredients

– 4 free-range eggs

– 1/4 cup (10g) flaked coconut

– 1/4 cup (50g) pepitas (pumpkin seeds)

– 2 tbsp olive oil

– 2 bunches of asparagus, woody ends trimmed, chopped

– 120g sugar snap peas, trimmed, halved

– 300g brussels sprouts, finely shredded

– 1 lemon, rind finely grated, juiced

– 1 cup mint leaves

– 2 tsp mustard

– 1/2 cup (125ml) buttermilk

5 Method / Steps

Step 1

Cook the eggs in a saucepan of boiling water for 6 mins for soft yolks or until cooked to your liking. Refresh under cold water.

Step 2

Place a non-stick frying pan over medium-high heat. Add the coconut and pepitas. Cook, stirring, for 1-2 mins or until toasted. Transfer to a plate.

Step 3

Heat half the oil in the pan. Add the asparagus and sugar snap peas and stir-fry for 1-2 mins. Add the brussels sprout and lemon rind. Stir-fry for 1 min or until brussels sprout is tender. Transfer to a large heatproof bowl. Add coconut mixture and mint and toss to combine.

Step 4

Place the mustard, buttermilk, remaining oil and 2 tbs of lemon juice in a screw-top jar. Seal and shake to combine. Season.

Step 5

Peel the eggs and cut them in half. Divide the salad evenly among serving bowls. Top with the egg and drizzle with the dressing. Season.

source – cooking365coza

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