I don’t know what it is about brussels sprouts, but I can’t get enough of them. It’s a slight obsession.
I’ve made this Brussels Sprouts & Hard-Boiled Egg Chop Salad a dozen of times now. It’s so simple, yet so satisfying. I’ve also added grilled chicken for extra protein. Speaking of protein…
I’ve been ever so slowly sticking my toes in the paleo diet. As I continue to try and work off this baby weight, I’ve been incorporating more paleo meals into my diet. I have to say, I’ve really enjoyed the meals I’ve tried and definitely going to experiment a little more. What I love about this dish & other paleo recipes I’ve tried is that I don’t feel like I’m missing anything. I mean, I did eat several servings of this salad, but it filled me up. As far as the diet goes, I just can’t give up my potatoes, junior mints & white wine at the moment.
Brussels Sprouts Chop
- 1 lb brussels sprouts
- 1 tablespoon extra virgin olive oil
- 3 cloves of garlic
- 4 large hard boiled eggs, peeled and chopped
- 1/2 cup slivered/chopped almonds
- 1/2 teaspoon sea salt
Taking one brussels sprout at a time, peel back the individual leafs until you get close to the center and you can’t peel anymore. You may either discard the center or cut in half and roast at a later time. Place all the leaves a bowl.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 2-3 minutes. Add brussels sprouts leaves and sauté until slightly wilted or lightly browned. Remove from heat. Add the chopped hard-boiled eggs, slivered almonds and sprinkle with sea salt and mix together.
Serve and Enjoy!
*gluten-free *dairy-free *paleo
March 3 2013