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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