Egg'n'Kale Primer Salad

This bright-green protein enriched primer salad is designed for someone with a big appetite as it packs a solid punch. For some it might even be a complete meal. The secret to getting your salad in on a regular basis is to eat it first on its own before the next course.

When your entire meal is presented on the table all at once most of us typically dive into the protein and especially the carbs, leaving little or no room on the plate for salad. Especially kids. This primer salad will prevent that as hunger itself when the salad is the only choice will make it more attractive.

This bundle of delicious flavor is high in magnesium, chlorophyll, minerals, trace elements, flavonoids, carotenoids and enzymes. As per the ideal scenario for hungry sapiens it is alkaline forming and ketogenic friendly. It also provides a great shot of high-quality protein and fat to help stabilize the blood sugar.

Egg'n'Kale Primer Salad


  • Large handful or two of organic mixed greens
  • Large leaf of fresh raw kale
  • ½ cup chopped sweet onions
  • Handful of raw unsalted pumpkin seeds
  • Medium sized chunk of feta goat cheese
  • ½ medium sized avocado
  • 2 large omega-3 eggs (pre-cooked soft boiled)


  • Add the greens into a large mixing bowl then pieces of kale torn from the leaf (remove stem)
  • Add the chopped up the onion
  • Crumble the goat feta over the salad
  • Add the pumpkin seeds on top
  • Remove shells from the cooked eggs then cut up and add to salad
  • Pour a stream of extra virgin oil generously over the mixture
  • Sprinkle generously with Mrs. Dash and mix the salad well with large mixing tongs

Serving suggestions

Scoop out the salad and add the entire delight to a large plate and sprinkle with fresh ground pepper. Take your time and chew slowly. Prepare mentally for your next course, which could include a nice portion of high-quality protein, low-glycemic whole carbs such as yams or brown rice and even some freshly steamed vegetables of your choice.


Soft boil a dozen eggs in advance then pack them cooked into the same egg carton they came from and store in the fridge. They're a great snack on their own and great for adding to any salad.


  • Add a dozen uncooked eggs to a pot and cover with water. Bring to a boil at high heat. As soon as the water starts to boil remove the pot from the stove and cover with a lid. Let the eggs sit for 10 minutes then rinse with cold water. Be careful not to let them sit too long as the egg yolks will get too hard. You want the yolks to be firm but not overcooked. Don't denature your protein!

Bon Appetite!...TKH