Meatless Monday . Pan Roasted Brussels Sprout Salad with Avocado, Eggs, Walnuts, Shaved Parmesan and Berries (‘n some other bits and pieces.)

So yummy I should have made more for leftovers (and before you comment meat lovers – yes, you could add bacon.) :)) Meatless Monday . Pan Roasted Brussels Sprout Salad with Avocado, Eggs, Walnuts, Shaved Parmesan and Berries (‘n some other bits and pieces.) Seared blanched brussel sprouts in a little garlic flavored olive oil quickly brought out their sweetness as they caramelized to a slight crisp outside while still tender inside. It’s a little quicker than oven roasting and they were somewhat firmer with the shorter controlled cooking time on stovetop. When the brussel sprouts were almost done a few thin strips of onion and a couple of sliced mushrooms were seared too. The boiled eggs were to have been a little more jammy, but as they were turned out to be better with the yolk adding crumbles into the salad and for the dressing. The walnuts were broken and lightly toasted to bloom their flavor. The added balance of the creamy avocado, juicy sweet fruit and sharp cheese shavings made this a tasty bowl to browse around. I used olive oil and refrigerated the cooked ingredients serving them cold, though seared brussel sprouts are equally delicious cooked in butter or a blend and served warm. Dressings There were choices of the creamy mustard eggy dressing from eggs Jeanette or a raspberry vinaigrette and others . #food #vegan #vegetarian #myphoto #photography

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