Egg Salad with Kale Crunch Salad
Egg Salad with Kale Crunch Salad
This is my easy, homemade version of the Chick-fil-A Kale Crunch Salad, it is fresh, slightly tangy, and nutty. Paired with creamy, savory egg salad. Perfect for a meal prep lunch.
Kale Crunch Salad
Ingredients:
16 oz curly kale (or lacinato/dinosaur kale), stems removed, finely chopped
½ cup salted roasted almonds, roughly chopped
¼ cup olive oil
1 Tbsp apple cider vinegar
2 tsp lemon juice (fresh is best)
2 Tbsp honey
2 tsp Dijon mustard
½ tsp garlic powder
Salt and pepper, to taste
Directions:
Prep the Kale: Wash, dry, and remove the tough stems from the kale. Finely chop the kale into bite-sized pieces. (The smaller, the better—makes it easier to eat and soak up dressing.)
Massage the Kale: In a large bowl, sprinkle the kale with a pinch of salt and gently massage it with your hands for 2–3 minutes until it softens and turns a deeper green. This helps reduce bitterness.
Make the Dressing:
In a small jar or measuring cup, add olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper.
Whisk until fully emulsified and smooth.
Set Aside: Pour dressing into mini dressing containers if meal prepping, or chill in the fridge until ready to use.
Toss Together (if serving immediately): Combine kale with dressing and toss well to coat. Sprinkle chopped almonds on top just before serving for crunch.
Creamy Egg Salad
(Also used for the Sriracha Salmon Bento!)
Ingredients:
8 large eggs
½ cup Kewpie mayo
2 tsp Dijon mustard
2 Tbsp finely chopped red onions or pickles (adds a nice tang)
2 bunches green onions, thinly sliced
¼ cup English peas (fresh or thawed frozen)
Salt and pepper, to taste
Directions:
Cook the Eggs:
Place eggs in a large pot, cover with water.
Bring to a boil, then turn off the heat, cover the pot, and let sit for 10 minutes.
After 10 minutes, transfer eggs into an ice bath to cool fully. Peel once cooled.
Make the Dressing:
In a mixing bowl, combine Kewpie mayo, Dijon mustard, red onions/pickles, green onions, peas, salt, and pepper. Mix until smooth.
Chop the Eggs:
Roughly chop the peeled eggs using a knife or mash with a fork. Stir the chopped eggs into the mayo mixture until creamy and well-combined. Taste and adjust seasoning as needed.
Assembly for Meal Prep (Makes 4 servings):
Divide the kale evenly among 4 meal prep containers.
Place dressing into 4 mini sauce containers (to keep the kale fresh and crisp until ready to eat).
Scoop a generous portion of egg salad into each container, either alongside the kale or in a separate section if using a bento-style box.
When ready to eat, toss the kale with dressing and top with chopped almonds for crunch. Enjoy the egg salad on the side or mixed in for extra protein!
Storage Tips:
Stays fresh in the fridge for up to 4 days.
Keep dressing and almonds separate until just before eating to maintain crunch and freshness.
Egg salad keeps well when stored airtight.
