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Kale Salad with Manchego & Marcona Almonds

This Spanish-inspired kale manchego salad features hard boiled eggs, delicious Marcona almonds and a smoky paprika dressing.

Course Salad
Cuisine American
Keyword kale salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 large or 4 small
Calories 300 kcal



  • 1 large bunch of kale about 10 large leaves, stems and ribs removed, coarsely chopped
  • 2 large hardboiled eggs chopped
  • 1 tsp Kosher salt
  • pepper
  • 1/3 cup toasted almonds any kind will do, but Marcona are especially tasty
  • 1/2 cup Manchego cheese shaved or grated (I like to include both textures)


  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil


Make the Hard Boiled Eggs

  1. Put the eggs in a small saucepan and fill with cold water so it covers the eggs completely. Turn the heat to medium-high and bring to a boil. As soon as it boils, remove the pan from the heat, cover, and let stand for 10 minutes. Drain the eggs and peel them.

Mix the Dressing

  1. In a small bowl, whisk together vinegar, smoked paprika, 1/4 teaspoon salt, and the pepper. Add the oil and whisk until combined.

Salad Assembly

  1. In a large bowl, add the chopped kale and toss with the dressing. Using your fingers, massage the dressing into the kale leaves to soften the kale (2 min). I like to let the kale marinate in the dressing in the refrigerator for at least an hour before adding the toppings. It softens the kale and helps impart the smoky flavor from the paprika. It can be eaten right away as well.
  2. Add the almonds and eggs and toss to incorporate. Grate and shave some Manchego over the top.
  3. Taste and adjust with salt and pepper if needed.


Adapted from Brassicas by Laura B. Russell

Nutrition Facts
Kale Salad with Manchego & Marcona Almonds
Amount Per Serving (1 g)
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.