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Creamy Kale Salad with Herby Chimichurri

This warm kale salad is full of protein thanks to our favorite crispy-edged, runny yolked fried eggs. The heat from the eggs wilts the kale slightly, so it turns bright green but still keeps a bit of crunch. Herby Chimi is an easy dressing hack that provides tons of flavor, no whisking required.

Chef Tip: Marinated goat cheese is one of our favorite semi-homemade hacks, but you can take easily make it yourself, too. Slice a log of goat cheese and marinate it in 1/2 pouch of chimichurri, zest from one lemon, a few tablespoons of olive oil, and a sprinkle of chili flakes, then let it sit in the fridge overnight.




Heat a glug of olive oil in a pan over high heat. Crack eggs to fry them. Sprinkle the eggs with a palmful of water and cover. Cook for 4 minutes until the edges are crispy but the yolks are still runny


Once the eggs are fried, toss them with the kale, breaking the yolks to coat the greens. Add ¼ pouch of Chimichurri plus the goat cheese and an additional drizzle of olive oil. Salt to taste

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.

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Nutrition (per serving)

  • Calories = 220

  • Total fat = 17g

  • Total carbohydrates = 6g

  • Fiber = 2g

  • Protein = 11g

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