One of my all time favorites, this Egg + Avocado Kale salad is packed with all the creamy and crunchy bits you want in a light, but hearty Spring salad. Easy to make for yourself or for a special outdoor party, there are only a few ingredients to assemble and go! What I love most is the mix of tangy, crunchy, salty and sweet ingredients combined to make a delicious combination. #ChefAdrian and I eat this quite a bit during the week and pair it with a nice cold Chardonnay.

Egg + Avocado Kale Salad

Serves 4


  • 1 bunch of kale, washed and julienned
  • 2 eggs, boiled for 6 minutes, peeled and cut in half
  • 1 bunch of radishes, small dice
  • 1 ripe tomato, small dice
  • 2 scallions, small dice
  • 1 ripe avocado
  • ¼ cup dried cranberries
  • ¼ cup toasted walnuts
  • ¼ cup Gorgonzola, crumbled
  • ¼ cup extra virgin olive oil
  • ½ lemon, juiced
  • Salt & pepper to taste


  1. Once all ingredients have been sliced and diced, you can assemble the salad.
  2. In a large bowl add all ingredients. Pour the lemon juice and olive oil.
  3. Add the salt & pepper, toss and taste for seasoning as you may need to adjust.
  4. Divide the salad into 4 bowls, taking note that heavier ingredients settle on the bottom so keep in mind when plating the salad.
  5. Once salad is divided, scoop out avocado evenly over each salad bowl.
  6. Salt & pepper the egg and place over the salad.





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