1/2 cup kelp noodles1 cup brussels sprouts, shredded 1 egg (fried to your liking)
1 tbsp almond butter
1 tsp curry powderalmondsavocado
Saute Brussells sprouts over medium heat until tender and bright green. Remove from heat and mix in a separate bowl with rinsed kelp noodles. Blend the almond butter with the curry powder and just enough water to form a smooth dressing. Add almond butter curry dressing to the Brussels Sprout and kelp noodles and combine. Toss in some avocado chunks and toasted almond slivers for garnish.
Top with fried egg and enjoy!