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

Name: Lemony Kale Salad with Sardines
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz Cucumbers, chopped; 1 Avocados, cubed; 1 bunch Kale, any type, stems removed, leaves chopped; 1 can Sardines (4 oz / 115 g), drained and chopped (sub canned tuna); 1 Tbsp Oil, olive; 1/4 tsp Salt; 4 Eggs; 1/4 cup Almonds, sliced or slivered; 2 cloves Garlic, chopped; 1 Tbsp Lemon juice; 2 tsp Vinegar, white wine; 2 tsp Tahini (opt); 1 tsp Mustard, Dijon; 1/2 tsp Honey; 1/4 cup Oil, olive

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
Cucumbers / Avocados / Kale / Sardines - Prep as directed.

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Make

Bring a small saucepan of water to boil for the eggs.
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.)
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).
When eggs are finished, transfer to a colander and run under cool water.
Peel eggs. Slice in half and season lightly with some salt and pepper.
Assemble salads by tossing kale, cucumbers, avocados, and almonds in vinaigrette until dressed to your liking. Top salads with sardines and eggs. Enjoy!

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