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 minutes mins
Total Time15 minutes mins
Course: Appetizer, lunch, Salad
Cuisine: American, Worldwide
Servings: 2 People
Calories: 473kcal
For the Salad
- 2 tablespoon 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 teaspoon Dukkah
- 1 Avocado
- 4 tablespoon Chickpeas from a tin - drained & rinsed (optional)
For the Dressing
- 2 tablespoon Olive oil
- 1 ½ teaspoon 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
Calories: 473kcal | Carbohydrates: 29g | Protein: 16g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 165mg | Potassium: 1160mg | Fiber: 11g | Sugar: 3g | Vitamin A: 9129IU | Vitamin C: 132mg | Calcium: 193mg | Iron: 4mg