Preparation time: 10 minutes
Cooking time: 5 minutes
1 tablespoon olive oil
1-pound asparagus, trimmed and roughly chopped
3 cups kale, shredded
3 cups Brussels sprouts, shredded
½ cup hummus
1 avocado, peeled, pitted and sliced
4 eggs, soft boiled, peeled and sliced
For the dressing:
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons Dijon mustard
2 tablespoons olive oil
Salt and black pepper to the taste
Heat up a pan with 2 tablespoons oil over medium-high heat, add the
asparagus and sauté for 5 minutes stirring often.
In a bowl, combine the other 2 tablespoons oil with the lemon juice, garlic,
mustard, salt and pepper and whisk well.
In a salad bowl, combine the asparagus with the kale, sprouts, hummus,
avocado and the eggs and toss gently.
Add the dressing, toss and serve for breakfast.