This kale salad recipe is hearty, satisfying and so easy to make topped with creamy Happy Egg Free Range Blue & Brown Heritage Breed Eggs. It’s the perfect lunch idea for those of you homeschooling or working from home and is also great for meal prep. This dish promises to make everyone in your home a happy, healthy eater! #ad

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12-Inch Skillet:
7 Inch Santoku Knife:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:


3 ounces sourdough bread, torn into bite-sized pieces
1 tablespoon olive oil
1/8th teaspoon salt
1/8th teaspoon pepper
1/8 teaspoon garlic powder
2 tablespoons grated parmesan cheese

4 ounces firm tofu
1 clove garlic
2 tablespoons lemon juice
1/4 cup filtered water
1 tablespoon parmesan cheese
2 anchovies
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
Pinch salt and pepper to taste

4-6 cups thinly sliced kale
2 cups thinly sliced romaine
2 tablespoon grated parmesan cheese

Happy Eggs
1 teaspoon butter, ghee, or coconut oil
2-4 Happy Egg Free Range Blue & Brown Heritage Breed Eggs

Pre-heat the oven to 350 F.

Place torn sourdough bread on a rimmed baking sheet and drizzle olive oil over the top. Sprinkle on salt, pepper, garlic powder and parmesan cheese.

Toss everything together and bake for 10-12 minutes or until the croutons are lightly golden brown. Set aside to cool.

Place all ingredients into a food processor and blend until you have a rich, creamy dressing. Set aside.

Combine kale and romaine in a large bowl and drizzle dressing over the top. Toss everything together until the greens are lightly coated with the dressing*.

Divide amongst two bowls and sprinkle the croutons over the top.

Happy Eggs
Heat a small non-stick skillet over medium-low heat and lightly grease with coconut oil, butter, or ghee.
Crack eggs into the pan (no more than two at a time) and pop on a lid.

Gently cook for 3-4 minutes and when the edges of the eggs start to bubble, I like to add a little bit of water to the pan which helps set the whites while keeping the yolk color that bright, beautiful amber color.

Slide eggs on top of the salad, season with salt and cracked black pepper, and enjoy!

*You may not use all the dressing depending on how much dressing you like on your salad. Any leftover dressing can be stored in an air-tight container, in the fridge for up to one week.


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