Brussels Sprout Salad

20260824 #breakfastdiary 1815, 28°C/clear Cute little Brussels sprouts. Brussels Sprouts - as cute in shape as they are in name - turn irresistibly sweet when caramelized with balsamic; it's a really charming little transformation. Approx. 500kcal Brussels sprout salad (per serving)

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

1. Wash the baby kale under running water and drain. 2. 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. 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. Cut the tomato into pieces about the same size as the mushrooms. 7. Plate the baby kale, Brussels sprouts, mushrooms, zucchini, and tomato, then top with hemp seeds, the vinaigrette dressing, and a boiled egg.