Rinse and tear the kale leaves into pieces. Discard the stems.
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
In the same pot of water, put the egg and bring to boil for about 7 minutes.
While the egg is boiling, cut the avocado and chop the fresh mint and coriander leaves.
Peel and dice the boiled egg.
Top your salad with the goat cheese, salmon eggs and chopped leaves.
Add all ingredients in a small bowl and mix well.