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 Recipe
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
Preparation of the salad
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.
Preparation for the sauce
Add all ingredients in a small bowl and mix well.