Arugula & Kale Salad
Salads do not have to be predictable and plain. Whole and healthy eating should be inspired, and maybe a little thrilling for your tastebuds. Sometimes that requires stepping out of your food comfort zone. This arugula and kale mixed salad is perfect for every season, whether it’s a hot summer night, or cool autumn day.
The bitter almost peppery taste of arugula goes well with the strong heartiness of kale. Talk about leafy, textured goodness. A definite step above iceberg or romaine lettuce. Add a perfectly poached or soft boiled egg, along with onions, and your choice of beans or chickpea. Your taste buds will thank you for having such an open mind.
Inspiration
Years ago, I ordered a kale salad at Noble Crust that made me look at salads more abundantly. It was served Caesar-style, with a crispy on the outside, soft poached egg. After indulging in that delicious salad, I decided to trade in romaine leaves for richer, darker, more textured greens like arugula, kale, and collards.
Photo credit: Noble Crust
Here is The Visionary Boss take on arugula, kale salad. Pack this for your next office lunch. Or serve this at your next hosted dinner.
Keep reading for ingredients and instructions.
Ingredients
Arugula
Kale
Chickpeas
1 avocado
1 soft boiled egg
Your choice of cheese (we recommend shredded parmesan or feta cheese)
Red onion
Green onion
Crispy or French onion
Your choice of salad dressing
Instructions
After rinsing off your kale and arugula, mix them together in a serving bowl. Add your choice of drained beans or chickpeas in the bowl.
After boiling for egg, (for approximately seven minutes), peel it, cut it and half, and place it in the middle of your salad.
Next, chop up your red and green onions. After, mix them around in the salad. Sprinkle some Feta cheese for a pop of more flavor, and crispy onions for more texture.
Top this salad with your favorite dressing. Opt for a garlic tahini dressing, light lemon vinaigrette, or tangy Caesar.
