Brussels Sprout Salad

Ingredients

• 50g baby kale (2 servings)
• 10 Brussels sprouts
• 10 button mushrooms
• 1/2 zucchini
• 1 tomato
• 1T hemp seeds
• dressing (3T olive oil
• 1T white wine vinegar
• 1t whole grain mustard)
• 1 egg

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   Wash the baby kale under running water and drain.

2. 02

   Halve the Brussels sprouts and blanch in boiling water for 1-2 minutes. Drain, then sauté in a pan with olive oil, salt, and balsamic vinegar until caramelized.

3. 03

   Quarter the button mushrooms and sprinkle with salt, letting them sit for a bit (this makes them soak up less oil). Cut the zucchini into pieces about the same size as the mushrooms. Sauté the mushrooms and zucchini in a pan with olive oil.

4. 04

   Cut the tomato into pieces about the same size as the mushrooms.

5. 05

   Plate the baby kale, Brussels sprouts, mushrooms, zucchini, and tomato, then top with hemp seeds, the vinaigrette dressing, and a boiled egg.