3 p.m. salad

Whip up a tantalizing 3 p.m. salad bursting with fresh flavors and vibrant colors for a delightful and nutritious afternoon pick-me-up!

Ingredients:

• 1 big handful baby kale
• 2 radishes, thinly sliced into rounds and then halved
• 1 egg
• 1 cup packed torn basil leaves
• 1/4 cup olive oil
• juice of a small lemon
• 1/2 cup cooked white beans (I used navy)
• 2 large cloves garlic, roughly chopped
• salt and fresh ground pepper

Instructions:

1. Prepare a 6-minute egg! If you have your preferred technique, go ahead with it and skip my egg instructions. If not: Let your egg sit on the counter until it reaches room temperature while you prepare the dressing. Also, place a small bowl or glass of water in the freezer.
2. To create the dressing, combine all the ingredients in a food processor or blender and blend until it becomes smooth and dressing-like. For a more runny consistency - or if your salad greens are delicate - add a small amount of water to the mixture.
3. Fill a saucepan up to 3/4 capacity with water and bring it to the point just before boiling. Gently place your egg or eggs into the water and let them cook for 6 minutes. Take out the bowl of water from the freezer, which should be very cold by now. (Alternatively, you can prepare an ice bath instead of freezing the water.)
4. When the 6 minutes are up and your phone alarm reminds you with the Nicki Minaj verse from "Monster" (just me? cool), use a slotted spoon to remove the egg from the pot and transfer it into the cold water, maybe with ice. Allow it to cool down and then peel the egg carefully.
5. Mix the baby kale and radishes together in a bowl with your desired quantity of dressing - I prefer just enough to lightly coat the leaves. Transfer to a serving bowl and place your egg on top, cutting it in half directly over the salad. Sprinkle with some freshly ground pepper and enjoy the aroma of that delicious pesto.

Summary:

• Calories: 708 kcal
• Fat: 59 g
• Protein: 16 g
• Carbs: 34 g
• Potassium: 706 mg
• Magnesium: 92 mg