Okay, so I’m calling this a breakfast salad because I put a poached egg on it…but to be honest, I would eat this salad for all meals. It’s loaded with flavor and fulfillment.
Shaved Brussels have always been one of my favorite foods. They make the best salad and when roasted they add the perfect crunchy touch to any meal. It can be a tedious task to do with a knife, so I recommend using a mandolin. I use this mandolin for just about every meal we make. It slices and juliennes seamlessly and dismantles easily for cleaning.
The hearty Brussels base in this salad makes the perfect foundation for building flavors on top. I diced a left over sweet potato from a few nights ago, added some hummus, avocado and red onion. I typically keep pickled onions in the fridge, and I wish I had them instead of raw red onion. I think the flavor was a bit overpowering. After I compiled all of my vegetables, I poached an egg and drizzled a bit of balsamic reduction and voila!
Shaved Brussels Salad:
- 2 cups shaved Brussels Sprouts
- 1/2 roasted sweet potato, diced
- 3/4 avocado, peeled and diced
- 1 dollop of hummus
- 2 tbs Garlic Expressions (you can purchase here)
- 1 bunch of pickled red onion or 1 thin slice of raw red onion
- 1 egg, poached
- Alessi Balsamic Reduction (you can purchase here)
Place the shaved Brussels Sprouts into a serving bowl. Pour Garlic Expressions over the bare brussels sprouts. Top with roasted sweet potato, avocado, onion, hummus and poached egg. Lightly drizzle Alessi Balsamic Reduction over entire dish.