Kale, Broccolini, Asparagus, and Egg Salad

Delight in the fresh and vibrant flavors of Kale, Broccolini, Asparagus, and Egg Salad, a nutritious and satisfying dish that combines hearty greens with tender asparagus, broccolini, and boiled eggs. Perfect for a wholesome meal or a refreshing side dish.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings


  • 1 bunch kale, stems removed and leaves chopped
  • 1 bunch broccolini, ends trimmed
  • 1 bunch asparagus, ends trimmed and cut into bite-sized pieces
  • 4 eggs
  • 1/4 cup sliced almonds, toasted (optional, for garnish)
  • 1/4 cup dried cranberries or raisins (optional, for sweetness)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup (optional, for sweetness)
  • Salt and pepper, to taste


1. Prepare the Greens:

  1. Bring a large pot of salted water to a boil.
  2. Blanch kale leaves in boiling water for 2-3 minutes until slightly tender. Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Drain well and set aside.
  3. In the same boiling water, blanch broccolini and asparagus for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to the bowl of ice water. Drain well and set aside.

2. Boil the Eggs:

  1. In a small saucepan, place the eggs and cover with cold water.
  2. Bring to a boil over medium-high heat. Once boiling, cover, and remove from heat. Let the eggs sit in hot water for 9-10 minutes.
  3. Transfer eggs to a bowl of ice water and let cool for a few minutes. Peel and slice eggs.

3. Make the Dressing:

  1. In a small bowl or jar, whisk together extra virgin olive oil, balsamic vinegar or red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and pepper until well combined.

4. Assemble the Salad:

  1. In a large salad bowl, combine blanched kale, broccolini, and asparagus.
  2. Drizzle the dressing over the salad and toss gently to coat.
  3. Arrange sliced boiled eggs on top.
  4. Sprinkle with toasted sliced almonds and dried cranberries or raisins (if using) for added texture and sweetness.

5. Serve:

  1. Serve the Kale, Broccolini, Asparagus, and Egg Salad immediately as a nutritious and satisfying meal or side dish.
  2. Enjoy the fresh and vibrant flavors!

Cooking Tips:

  • Adjust the blanching time for vegetables based on desired tenderness.
  • Customize with additional toppings such as crumbled feta cheese or grilled chicken for added protein.
  • Make the dressing ahead of time and store it in the refrigerator until ready to use.

Nutritional Benefits:

  • Kale: Rich in vitamins A, C, and K, as well as fiber and antioxidants.
  • Broccolini and Asparagus: Provide vitamins, minerals, and dietary fiber.
  • Eggs: Excellent source of protein and essential nutrients.

Dietary Information:

  • Vegetarian: Yes
  • Gluten-Free: Yes
  • Dairy-Free: Yes
  • Nut-Free: Yes

Why You’ll Love This Recipe:

  • It’s a nutrient-packed salad that’s both satisfying and flavorful.
  • Incorporates a variety of fresh vegetables and wholesome ingredients.
  • Easy to prepare with a homemade dressing that enhances the natural flavors of the greens.


Thank you for trying this Kale, Broccolini, Asparagus, and Egg Salad recipe. Enjoy the combination of hearty greens, tender vegetables, and boiled eggs in a refreshing salad. Don’t forget to like, share, and subscribe for more delightful recipes. Happy cooking!

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