Kale and bonito salad
Ingredients
- a few kale leaves
-
canned bonito of choice
- 1 boiled egg
- dried tomatoes
- red onion
- "Kalamata" olives
- sesame, hazelnuts and pumpkin seeds
- the juice of half a lemon
Preparation
1. Wash the kale thoroughly and chop it.
2. Prepare the onion, cut into half moons, and the sun-dried tomatoes into smaller pieces.
3. Halve the boiled egg.
4. In a bowl, mix the kale, onion, tomatoes, olives, and add bonito from a can along with its olive oil.
5. Season with lemon juice and add salt to taste.
6. Stir, sprinkle with the seed mix and add the egg halves.
7. A nice snack for a light lunch or dinner.
