Anyone can hard boil an egg, right? Even so, I cut corners on this one by picking up ready-made hard boiled eggs at the grocery store.
Egg Salad Over Kale & Micro-Greens
| Serves 4 |
353 calories per serving
- 6 hard boiled eggs
- 1 avocado
- 12 cherry tomatoes, halved
- Small bunch of fresh parsley, rinsed and patted dry
- 1/4 teaspoon salt
- Fresh ground pepper to taste
- 5 ounces baby kale
- 1 ounce (about a cup, loosely packed) beet or other micro-greens
- 2 1/2 tablespoons tarragon vinegar
- 2 1/2 tablespoons extra virgin olive oil
- 1/8 teaspoon salt
Prepare the egg salad: Place the eggs in a medium bowl and mash with a fork. Slice the avocado into roughly 1/2 inch pieces and add to the eggs along with the tomatoes. Remove the leaves from the parsley and roughly chop enough to make about 1/4 cup. Add the parsley, sprinkle in the salt and pepper and toss the salad gently with the mayonnaise.
Prepare the kale salad: Transfer the kale to a large salad bowl. Add the micro-greens and toss gently.
Make the dressing: Whisk together the dressing ingredients until well combined.
Assemble the salad: Toss the kale and micro-greens with about half the dressing. Drizzle the remaining dressing over the egg salad and toss well. Divide the greens among 4 plates or bowls. Arrange the egg salad on top. Garnish with additional micro-greens, if desired. Add some fresh ground pepper to taste. Serve, and enjoy!