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Lemony Kale Salad with Sardines
with soft-boiled eggs / avocados / cucumbers

Active: 30 min Total: 30 min

This salad is packed with bold flavors and colors from the tangy lemon vinaigrette, soft-boiled eggs, and briny sardines.
Smarts: If you're not a fan of sardines, try this with canned tuna. You could also use cooked chicken or salmon.

Tags

Ingredients

Servings:
4
Metric
Lemony Kale Salad with Sardines and Soft-Boiled Eggs:
  • Cucumbers - 12 oz, chopped
  • Avocados - 1, cubed
  • Kale, any type - 1 bunch, stems removed, leaves chopped
  • Sardines (4 oz / 115 g) - 1 can, drained and chopped (sub canned tuna)
  • Oil, olive - 1 Tbsp
  • Salt - 1/4 tsp
  • Eggs - 4
  • Almonds, sliced or slivered - 1/4 cup
Lemon Vinaigrette:
  • Garlic - 2 cloves, chopped
  • Lemon juice - 1 Tbsp
  • Vinegar, white wine - 2 tsp
  • Tahini (opt) - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make vinaigrette - (If prepping right before cooking, get water for the eggs boiling before continuing with prep.) Chop garlic. Whisk together garlic, lemon juice, vinegar, tahini, mustard, and honey. Add oil (portion for vinaigrette) while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Cucumbers / Avocados / Kale / Sardines - Prep as directed.

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Make

  1. Bring a small saucepan of water to boil for the eggs.
  2. Meanwhile, combine kale, oil (portion for salad), and salt in a mixing bowl. Use your hands to rub the oil into the kale. (This step to “massage” the kale helps to make the leaves more tender before you assemble the rest of the salad.)
  3. When water is boiling, add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust the time if you’d like your eggs cooked differently).
  4. When eggs are finished, transfer to a colander and run under cool water.
  5. Peel eggs. Slice in half and season lightly with some salt and pepper.
  6. Assemble salads by tossing kale, cucumbers, avocados, and almonds in vinaigrette until dressed to your liking. Top salads with sardines and eggs. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (21)
Gluten-free (4)
No ratings yet.
Paleo (0)
Vegetarian (7)

22 reviews

So good and so Easy!! Husband did a sandwich and i did a lettuce wrap. Loved and will make it again for an easy lunch!

By: Kimberly
Posted: Aug 30, 2020
Diet: Gluten-free
0 Helpful

I double the dill relish on this, and we love it, have made it twice already.

By: Kristine
Posted: Aug 26, 2020
Diet: Original
0 Helpful

So good and a great alternative to a tuna or chicken salad!

By: Leah
Posted: Aug 23, 2020
Diet: Original
0 Helpful

I was nervous about this one but it was great! Such a nice alternative to tuna salad.

By: Erin
Posted: Aug 09, 2020
Diet: Original
0 Helpful

Easy and fast enough for a quick lunch!

By: Kate
Posted: Aug 07, 2020
Diet: Gluten-free
0 Helpful

Delicious! Could have just eaten the chickpea salad with a spoon. Toasted the bread a little too long, so it was falling out everywhere, but no one minded. Followed directions almost exactly - except that we forgot the cucumbers. Added some fruit as a side to round things out. So nice to have one that doesn't take too long, either!

By: Jennifer
Posted: Jul 30, 2020
Diet: Original
1 Helpful