If you are looking for a nutritious and delicious meal, this Kale Salad with Soft-Boiled Egg and Walnuts is the perfect choice. Packed with fresh kale, creamy eggs, and crunchy walnuts, this salad is not only healthy but also bursting with flavor. Ideal for lunch or dinner, it’s a versatile dish that’s easy to prepare and full of nutrients.
Tips to Make the Kale Salad with Soft-Boiled Egg and Walnuts Recipe:
1. Massage the Kale: To make the kale more tender and easier to eat, massage it with a little olive oil and salt for about 2-3 minutes. This breaks down the fibers and enhances the flavor.
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2. Perfect Soft-Boiled Eggs: For perfectly soft-boiled eggs, bring a pot of water to boil, add the eggs, and cook them for exactly 6-7 minutes. Immediately transfer them to an ice bath to stop cooking and make peeling easier.
3. Toast the Walnuts: Toasting walnuts enhances their flavor and adds a delightful crunch. Simply place them in a dry skillet over medium heat, stirring frequently for 5-7 minutes until they are golden and fragrant.
4. Use Fresh Lemon Juice: Freshly squeezed lemon juice adds a zesty kick to the salad’s dressing. Avoid bottled lemon juice, as it often contains preservatives that can alter the taste.
5. Add a Little Salt and Pepper: Don’t forget to season your salad with salt and pepper. This simple step can make a big difference in bringing out the flavors of all the ingredients.
How to Make Kale Salad with Soft-Boiled Egg and walnuts Recipe?
Kale Salad with Soft-Boiled Egg and Walnuts Recipe
Equipment
- 1 Salad bowl For tossing the salad
- 1 Saucepan For boiling the eggs
Ingredients
- 4 cups Kale leaves Chopped
- 2 Eggs Soft-boiled
- 1/4 cup Walnuts Toasted and chopped
- 1/4 cup Parmesan cheese Grated (optional)
- 2 tbsp Olive oil
- 1 tbsp Lemon juice Freshly squeezed
- 1 tsp Honey
- 1 tsp Dijon mustard
- to taste Salt and black pepper
Instructions
- Place the chopped kale in a salad bowl.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
- Pour the dressing over the kale and massage it with your hands to soften the leaves.
- Top the kale with toasted walnuts and grated Parmesan cheese, if using.
- Soft-boil the eggs by placing them in a saucepan with boiling water for 6-7 minutes. Cool them under cold water before peeling.
- Cut the soft-boiled eggs in half and add them to the salad.
- Serve immediately.
