Author Notes
Egg salad can be creamy and healthy - and without mayo. Mixing the egg with avocado and kale adds both creaminess and texture. -And health. —Jeanette Bronée, Path for Life
Ingredients
- Kale (Marinated Kale)
-
1 cup
chopped kale
-
1/4 teaspoon
sea-salt
-
1 tablespoon
mirin
-
1 tablespoon
olive oil
- Soft-boiled egg and avocado
-
1
free-range GMO-feed free organic egg.
-
1/2
avocado
-
1/2 teaspoon
fresh ground pepper
-
1
scallion
-
1 pinch
chili flakes
Directions
- Kale (Marinated Kale)
-
Remove the stem, wash and chop the kale
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Put the kale in a steel bowl and sprinkle sea-salt over the kale, drizzle the mirin and oil over it as well
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Mix it all up and massage it with your bare hands, allowing the ingredients to mix and the sea-salt to wilt the kale.
-
It is best to let the kale sit for a little bit so make it first before you start the rest of the recipe.
- Soft-boiled egg and avocado
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Bring water to a boil in a pot, enough to cover the egg. Punch a small hole in the egg with a needle or egg hole puncher.
-
Add the egg gently into the boiling water with a spoon. If you are at sea-level, set the timer to 5 1/2 min. If you are at higher altitude you need to add time. Rinse in cold water when done. Peel it.
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Chop the scallion fine. Cut the 1/2 avocado and mash it with a fork and stir the scallion in. Add the peeled soft-boiled egg, mash and stir that in as well along with the fresh-ground pepper.
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Finally mix in the kale and serve with a sprinkle of chili flakes.
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