We’re grating our eggs these days and I’m here for it!
Brussels sprout salad with apple, sunflower seeds, parmesan, and egg with a maple mustard dressing with crispy homemade almond flour tortilla chips.
This recipe has sweetness from the apple and maple syrup, and crunch from the sunflower seeds and brussels sprouts, AND is full of fresh ingredients. It’s overall high in fiber, vitamin A and vitamin K.
It’s honestly a mess (see below) but so much fun, highly recommend!
ingredients
3 eggs
2 cups shaved brussels sprouts
1 tsp dijon mustard
1/2 tsp maple syrup
1 tbsp balsamic vinegar
3 tbsp olive oil
juice of 1/2 lemon
1/4 cup shaved parmesan
1 tortilla (I used siete almond flour)
2 tbsp sunflower seeds
1 diced apple
recipe (makes 1 serving)
1. place eggs in boiling water until cooked (about 12 mins or so)
2. add brussels sprouts to a medium bowl
3. in a small mixing bowl make your dressing: add dijon mustard, maple syrup, balsamic, olive oil, lemon juice, and a pinch of salt and pepper
4. whisk dressing until combined and pour over brussels sprouts, then add parmesan, sunflower seeds, apple and mix
5. peel the eggs
6. using a cheese grater, shave the hard boiled eggs (I only did the whites as the yolks were too crumbly to grate)
7. on a pan over medium heat, spray tortilla with olive oil and cook on each side for 2-3 mins until crispy
8. top your salad with the egg and crispy tortilla pieces and enjoy!
prep time: 25 mins
nutrition per serving: 920 calories, 34g protein, 52g carbohydrate, 63g fat, 15g fiber.
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