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Green salad with egg and shredded brussels sprouts recipe
Green salad with egg and shredded brussels sprouts recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vegetarian green salad with egg and shredded brussels sprouts rivals classic Caesar.
Ingredients:
  • 4 free-range eggs
  • 10g coconut flakes
  • 50g pepitas
  • 36.40 gm olive oil
  • 2 bunches asparagus, woody ends trimmed, chopped
  • 120g sugar snap peas, trimmed, halved
  • 300g brussels sprouts, finely shredded
  • 1 lemon, rind finely grated, juiced
  • 250.00 ml mint leaves
  • 11.80 gm Dijon mustard
  • 125ml buttermilk
Instructions:
  • Boil the eggs in a saucepan of bubbling water for 6 minutes for soft yolks or until desired level of doneness. Then, place in cold water to cool.
  • Heat a non-stick frying pan over medium-high heat. Add in the coconut and pepitas. Stir and toast for 1-2 minutes until golden. Remove to a plate.
  • In a hot pan, sizzle half of the oil then quickly toss in the asparagus and sugar snap peas until vibrant. Introduce the brussels sprouts and lemon zest, stir until sprouts are tender. Slide everything into a roomy bowl, pour in the coconut mixture and mint, toss gently to mix.
  • In a screw-top jar, combine mustard, buttermilk, remaining oil, and 2 tablespoons of lemon juice. Seal the jar and shake vigorously until well combined. Season to taste.
  • Peel and halve the eggs, then distribute the salad equally into bowls. Add the eggs on top and drizzle with dressing, then season to taste.

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