Instructions
Step 1. Bring a saucepan of water to a gentle boil and carefully add the eggs.
Step 2. Cook the eggs for 8–9 minutes for slightly jammy yolks or 10–11 minutes for fully hard-boiled eggs.
Step 3. Transfer the eggs to an ice bath and cool for 5 minutes before peeling.
Step 4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Step 5. Place the chopped kale in a large bowl and drizzle with half of the dressing.
Step 6. Massage the kale with your hands for 1–2 minutes until slightly softened.
Step 7. Arrange the kale on a serving platter or individual plates.
Step 8. Slice the eggs in half and place them over the kale.
Step 9. Arrange the avocado slices and halved cherry tomatoes around the eggs.
Step 10. Scatter the shaved Parmesan cheese over the salad.
Step 11. Drizzle the remaining dressing evenly over the salad.
Step 12. Garnish with red pepper flakes or additional Parmesan if desired.
Step 13. Serve immediately and enjoy.
Storage and Reheating Tips
Store the kale, eggs, tomatoes, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh just before serving to prevent browning.
Hard-boiled eggs can be stored in their shells in the refrigerator for up to 1 week.
This salad is intended to be served cold and does not require reheating.
If meal prepping, assemble the salad without the avocado and dressing, then add them just before serving for maximum freshness.
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