My favorite ingredient in this salad is the lentil sprouts. As usual, I bought them at my favorite local organic store called Naturenville in Levallois Perret. This is the only place so far where I can find all different kinds of sprouts. I simply love the texture they add to my salads, a bit of crunchiness and chewiness.
Print RecipeSalad inspiration
Ingredients
For the salad
- 3 stems of Kale
- 1 egg boiled
- 1 avocado
- 2 tbsp salmon eggs
- 1 cup lentil sprouts
- 2 tbsp goat cheese
- 1 tbsp mint leaves chopped
- 1 tbsp coriander chopped
For the sauce
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 1/2 tbsp balsamic vinegar
- 3 tbsp olive oil extra virgin
Instructions
Preparation of the salad
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Rinse and tear the kale leaves into pieces. Discard the stems.
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Heat a medium pot of salted water to boil. Turn off the fire and add the kale leaves. Leave for 1 minute and take them out to drain (without throwing away the water). In the same pot of water, then add the lentil sprouts and leave for 1 minute and take them out to drain (don’t throw the water yet). Leave both to cool
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In the same pot of water, put the egg and bring to boil for about 7 minutes.
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While the egg is boiling, cut the avocado and chop the fresh mint and coriander leaves.
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Peel and dice the boiled egg.
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Top your salad with the goat cheese, salmon eggs and chopped leaves.
Preparation for the sauce
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Add all ingredients in a small bowl and mix well.
