SPRING SALAD OF POACHED EGGS AND KALE PESTO
PREP + COOK TIME 25 MINUTES SERVES 4
1½ cups (45g) firmly packed baby leaves (see notes)
200g brussels sprouts shaved
2 cups (300g) crunchy combo sprout mix
1 medium carrot (120g), cut into fine julienne
¼ cup (35g) toasted sunflower seeds
¼ cup (60ml) apple cider vinegar
2½ tablespoons avocado oil
2 teaspoons honey
8 eggs
1 medium avocado (250g), sliced thinly
KALE PESTO
Diese Geschichte stammt aus der Issue 54 2019-Ausgabe von The Australian Women's Weekly Food.
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Diese Geschichte stammt aus der Issue 54 2019-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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