Crunchy Kale and Egg Salad
Whip up this delicious crunchy kale and egg salad in 20 minutes! We added eggs, tomato, kale and more to this salad. Feel free to add your favourites!
Servings: 3 people
Calories: 96kcal
Equipment
- 1 Saucepan
- 1 Bowl
Ingredients
- 4 handfuls of fresh kale
- 4 hard-boiled eggs
- 2 medium sized tomato sliced
- 6 radishes sliced
- Salt to taste
- Pepper to taste
- Balsamic vinegar to taste
- Any other seasoning of your choice
- Olive oil
Instructions
- Place eggs in a saucepan and fill the saucepan with water (enough to cover the eggs). Bring to a boil and leave to simmer for 5-7 minutes.
- Leave eggs to cool in cold water, peel and slice. Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool.
- Add the kale, tomatoes, radishes and eggs to a bowl. Season with salt, pepper, balsamic vinegar and any other seasoning of your choice.
Notes
Green Tips: If you are not a fan of kale, fresh baby spinach is a good alternative.
Wash all of the vegetables before use.
Nutrition
Serving: 92g | Calories: 96kcal | Carbohydrates: 2.75g | Protein: 8.38g | Fat: 5.8g | Saturated Fat: 1.857g | Polyunsaturated Fat: 1.202g | Monounsaturated Fat: 2.161g | Trans Fat: 0.022g | Cholesterol: 218mg | Sodium: 93mg | Potassium: 214mg | Fiber: 0.9g | Sugar: 1g | Vitamin A: 2531IU | Vitamin C: 27.3mg | Calcium: 66mg | Iron: 1.37mg