“This massaged kale and creamy egg salad may seem a little simple and underwhelming as you read through it, but I promise you, the flavours and textures are amazing! The creamy egg mix was inspired by traditional ‘devilled eggs’ and I just love my addition of sweet tomatoes, garlic and parsley. I serve it over raw, massaged curly kale (when, if done right – is INCREDIBLE!). This salad is beautiful: we had it as a side dish at our braai (BBQ) recently, but you could equally enjoy it as a ‘take-to-work-desk-lunch’. Please try it! ” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Massaged Kale and Creamy Egg Salad…
Firstly, on the keto diet, finding satisfying and nutritious meals can be a challenge. A perfect example is this massaged kale and creamy egg salad with tomatoes. To begin with, kale, known for its low-carb content, serves as an excellent base for this salad. Moreover, by massaging the kale leaves with olive oil and a pinch of salt, they become tender and easier to chew and digest.
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Next, the creamy egg component adds a satisfying dose of healthy fats and protein. Additionally, hard-boiled eggs bring a rich texture and a burst of flavour to the salad. To assemble the salad, simply chop the eggs into bite-sized pieces and gently toss them with the dressing.
Furthermore, the vibrant addition of tomatoes provides a refreshing and juicy element to the dish. Their tangy sweetness complements the earthy kale and creamy eggs perfectly. Moreover, tomatoes are low in carbs, making them an ideal ingredient for those following the keto diet.
This massaged kale and creamy egg salad with tomatoes presents a delicious and keto-friendly option for a wholesome meal.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Massaged Kale and Creamy Egg Salad, as well as all the Salads on Fats of Life®.
Massaged Kale & Creamy Egg Salad
Per serving
Ingredients
- 2 large eggs
- 50 g (1.8 oz) curly kale (leaves only), (trimmed weight)
- 1 TB olive oil
- pinch of salt
- 30 g (1.1 oz) wild rocket (arugula)
- 80 g (2.8 oz) mayonnaise
- 1 tsp French's mustard (American-style mustard)
- generous pinch cayenne pepper
- 1 cloves garlic, crushed with a garlic press
- 1 tomato (vine-ripened), cut into thin wedges
- salt and freshly ground black pepper
- small handful curly parsley, chopped
Instructions
- Hard boil the eggs (approx. 10 minutes), then peel them and set aside to cool. Plunging them - while still in their shell - in a bowl of ice cold water helps speed up the cooling process.
- For the kale, (which will be eaten raw), you want only the softer, curly leaves (the prepped weight indicated) torn into smaller pieces. NOTE: Curly kale - even the pre-chopped, store-bought packets - often have small bits of the thick, white stems present. These are not enjoyable in a raw salad, so I add set these aside (and often add these off-cuts to my dog's food.)
- Place the bits of torn curly kale into a large bowl and drizzle over the olive oil and a little regular table salt. Get stuck in with clean heands to 'massage' the salt and oil into the kale. You will notice how the kale starts to soften and glisten.
- Add the rocket to the bowl of massaged kale and toss gently to combine. Set aside for now.
- By now, your boiled eggs should be cool enough. Peel them, then chop them smaller. Place into a second, medium bowl. Add the mayonnaise, French's American-style mustard and a generous pinch of cayenne pepper.
- Use a garlic press to finely crush the clove of garlic into the bowl of egg-mayo, then season with salt and pepper. Mix well to combine.
- Serve the creamy egg mix on top of the massage kale and scatter over the tomato wedges.
- Just before serving, cover with the chopped parsley and tuck in! Delicious!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 443Kcal / 1853kJ
Fat 44g
Carbohydrates 3.4g
Protein 9.5g
Allergens
Mustard
Eggs
See all the Salads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx