Hollywood Today Live: Lemon & Hummus Brassicas Bowl

Posted by on Mar 28, 2017 | No Comments


Lemon & Avocado Brassicas Bowl

(Serves 4)

4 large eggs

1 pound of chicken thighs (Optional)

Kosher salt

Ground black pepper

½ cup of extra virgin olive oil, plus extra

1 bunch of broccolini, trimmed

1 small shallot, finely chopped

Juice and zest of 1 Meyer lemon

1 tablespoon of whole grain mustard

8 cups of curly kale, ribs and stems removed, leaves torn

8 ounces of Brussels sprouts, thinly sliced

½ cup of roasted and unsalted sunflower seeds

½ cup of hummus

¼ cup of peanuts, crushed

2 avocados, quartered

¼ cup of parsley, roughly chopped



  1. Bring a small pot of water to a boil and, using a spoon, gently add the eggs to the water. Continuing boiling for 6½ minutes. Drain and transfer to a bowl of ice water to cool. Peel, cut in half, and set aside.
  2. If you are using chicken, preheat the oven to 475 degrees F. Place the chicken on a rimmed baking sheet, rub with 1 tablespoon of olive oil and season with salt and ground black pepper. Roast on the middle rack for 20-25 minutes until cooked through. Let cool and chop into bite-sized pieces. Set aside.
  3. On a rimmed baking sheet, toss the broccolini with 1 tablespoon of olive oil, salt, and ground black pepper. Roast on the top rack for about 8-10 minutes until slightly charred. Let cool and roughly chop. Set aside.
  4. In a jar with a tight fitting lid, combine the olive oil, shallot, lemon juice, lemon zest, and whole grain mustard. Shake vigorously until combined.
  5. In a large bowl, combine the kale and Brussels sprouts along with ¾ of the vinaigrette and massage into the greens. Add the roasted broccolini, ½ of the sunflower seeds, ½ of the hummus, and ½ of the peanuts and toss again.
  6. Divide salad into 4 bowls and top with a cut egg, some chicken, and avocado wedges. Garnish with parsley and the remaining sunflowers seeds, hummus, and peanuts. Season to taste and enjoy!