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Kale and Egg Salad


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Kale and Egg Salad


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Kale and Egg Salad

One of kale’s best qualities is that it keeps, which makes it suitable for people like me who usually cook for two people. I keep some separate and chop it into a salad like this one, which we enjoy when we’re in the mood for something light. Easy and healthy.


  • Prep Time : 5 min
  • Ready Time : 5 min




  • 4 cups chopped raw kale
  • 3 hard cooked eggs, chopped
  • 1 avocado, cut up
  • 2 oranges
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 teaspoons chopped fresh rosemary
  • salt and freshly ground black pepper to taste
  • 1/2 cup chopped cashews, optional


Place the kale, eggs and avocado in a mixing bowl. Remove the skin of the orange and cut the flesh into bite size segments. Add to the bowl. In a small bowl, mix the olive oil, wine vinegar and rosemary and pour over the salad. Sprinkle with salt and pepper to taste. Toss to coat all the ingredients with the dressing. Garnish with nuts if desired. Let rest for 10-15 minutes before serving. Makes 2 servings


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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