Ingredients
1tbspavocado oilor olive oil
1lbasparaguscut into bite-sized pieces (with ends trimmed and discarded)
3cupskale leavesshredded
1batchlemony dressing(see recipe below)
3cupsBrussels sproutsshredded (uncooked)
1 ½cupsquinoacooked
½cuphummus
1avocadopeeled, pitted and thinly-sliced
4eggscooked however you’d like (I soft-boiled mine)
sunflower seedsgarnishes, (or sliced almonds), toasted sesame seeds, crushed red pepper
2tbspavocado oilor olive oil
2tbpslemon juicefreshly-squeezed
2tspDijon mustard
1garlic cloveminced
salt and freshly-cracked black pepper
Preparation
Heat oil in a large saute pan over medium-high heat. Add asparagus and saute for 4 to 5 minutes, stirring occasionally, until tender. Remove from heat and set aside.
Meanwhile, in a large mixing bowl, combine the kale and lemony dressing. Then use your fingers to massage the dressing into the kale for 2 to 3 minutes, or until the leaves are dark and softened.
Add the Brussels sprouts, quinoa, and cooked asparagus, and toss until combined.
To assemble the bowls, smear a spoonful of hummus along the side of each bowl.
Then portion the kale salad evenly between the four bowls, top with avocado, egg, and your desired garnishes. Serve immediately.
Whisk all ingredients together in a small mixing bowl until combined.
