Brussels Sprout And Kelp Noodle Breakfast Salad With Almond Butter Curry Dressing
"the breakfast salad strikes again. raw brussels sprouts pulsed in the food processor, mixed with kelp noodles, avocado, toasted almonds and tossed in a homemade curry almond butter dressing. with a fried egg on top. this morning i'm running with @koreatownrunclub @thelinehotel, so amped!!! thanks everyone who responded to my probiotic question on stories. trying to write a list of all your recommendations and will post it this weekend"
-- @leefromamerica


1/2 cup kelp noodles
1 cup brussels sprouts, shredded 
1 egg (fried to your liking)

1 tbsp almond butter

1 tsp curry powder


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!