Kale salad with apple, pecans & egg

Kale salad with apple, pecans & egg

By
From
Love Your Lunches
Makes
2 lunch portions
Photographer
Bec Dickinson

A quick, throw-together salad, which can easily be pimped with extras on hand, such as a garnish of herbs, or leftover roast chicken.

Ingredients

Quantity Ingredient
2 large eggs
80g kale, chopped
1/2 red apple, finely sliced
1 avocado, peeled, stoned and diced
40g pecans, roughly chopped

For the dressing

Quantity Ingredient
1/2 teaspoon dijon mustard
1 tablespoon mayonnaise
1/2 lemon, juiced
1 garlic clove, minced
1 tablespoon olive oil
salt
freshly ground black pepper

Method

  1. Place the eggs in a small saucepan and cover with cold water. Bring to the boil, then reduce to a simmer and cook for 7 minutes until hard-boiled. Immediately drain and run under cold water to stop the eggs from cooking.
  2. Portion out the kale between 2 lunch boxes, arrange the apple and avocado on top, and sprinkle over the pecans. Peel and quarter the eggs, and add to each of the salads. Store in the fridge.
  3. Make the dressing by stirring together the mustard, mayonnaise, lemon juice, garlic and olive oil, and season to taste. Store in an airtight jar or small container in the fridge and spoon over the salads just before serving.

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