Kale and Sprout Salad
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5 from 1 vote

Kale & Sprout Salad with Soft Boiled Eggs

This quick and easy Kale and Sprout Salad with Soft Boiled Egg makes a satisfying and healthy lunch. Packed with veggies, this salad is also gluten-free.
Prep Time15 mins
Total Time2 hrs 44 mins
Course: Appetizer, lunch, Salad
Cuisine: American, Worldwide
Keyword: kale and sprout salad, kale salad, massaged kale, raw kale salad, sprout salad
Servings: 2 People
Author: Jane Saunders


For the Salad

  • 2 tbsp Hummus (plain or lemon & mint)
  • 3 Handfuls kale
  • 2 Brussel sprouts
  • 2 Pink radish
  • 1 Spring onion (salad/ scallion onion)
  • 2 Eggs - large, free range
  • 2 tsp Dukkah
  • 1 Avocado
  • 4 tbsp Chickpeas from a tin - drained & rinsed (optional)

For the Dressing

  • 2 tbsp Olive oil
  • 1 1/2 tsp Lemon juice
  • Salt & Pepper


Prepare the Kale

  • Strip any thick, fibrous ribs from the kale and disgard
  • Slice the remaining kale into thin strips and put into a medium sized bowl
  • Use your hands to massage the kale leaves for one minute. As you do this, the fibrous nature of the kale breaks down - the leaves will darken, shrink in size and become silky in texture

Make the Salad

  • Put the eggs into a small pan and cover with cold water. Set a timer for 10 minutes. Bring the eggs to the boil over a high temperature and continue to cook until the ten minutes is up. Immediately drain the hot water from the pan and allow a strong stream of cold water to run over the eggs in the pan for 20 seconds. Let the eggs sit in the cold water for 1 minute, then peel and slice in half. They should be perfectly cooked with a soft yolk
  • While the eggs are cooking prepare the rest of the salad
  • Remove the outer leaves from the sprouts, then thinly slice them
  • Top and tail the radish and slice thinly
  • Remove the outer layer from the spring onion and again, slice thinly
  • Make the dressing by whisking the oil and lemon juice together with a little seasoning. Taste and add more lemon juice if desired
  • Add the chopped sprouts, radish, and onion to the kale. Drizzle the dressing over and toss everything together
  • Remove the avocado from its skin and stone and slice into long, thin strips. Add to the salad and toss briefly to coat in the dressing
  • Plate up the salad by spreading the hummus over the serving plates and piling the kale salad across the top of this. Sprinkle the dukkah over the salads and place the egg halves carefully on the top
  • Serve immediately, with a few tablespoons of chickpeas scattered around the salads if desired