Not a kale fan? Trust that you will be after trying this simple but delicious salad. And yes, there is bacon and avocado! This kale bacon avocado salad can stand on its own as a main course, however, it is a proud addition to any main course.
Why Kale?
We all are familiar with the nutritive value of this leafy green, but what is surprising is how gorgeous the color and texture are, making a lasting visual impression as well.
The Ingredients
Huge fans of adding a crunchy cured meat like bacon to any salad, the technique does not disappoint in this case. Combined with the soft creamy texture of avocado chunks or slices, grated or shaved parmesan cheese and toasted pine nuts, this kale salad leaves nothing to be desired. Lemon olive oil dressing is light yet powerful enough to relax the kale leaves for best taste and eating experience.
Tips and Variations for the Kale Bacon Avocado Salad
- Wash kale one leaf at a time to make sure no remaining grains of dirt are caught in the curly leaves
- Slice into small pieces versus large chunks
Wear food safe kitchen gloves and massage dressing into the kale leaves to soften them a bit. This may take 5 or so minutes. Then add remaining salad ingredients to toss.- Toasting the pine nuts yields the best results. Heat them on low in a sauté pan, turning occasionally until they are lightly browned (see photo).
- A shaved harder cheese like parmesan is preferred, but trying other hard, flavorful cheeses would work just as well.
This salad pairs well with others.
My favorite part about this salad is that it is so versatile. We love to serve it with steaks or other grilled meats for dinner, however, it would pair well with most any main course in my opinion. Fortunately, this salad also is almost better the second day, after marinating in its dressing. If you do make it ahead, let the kale and dressing marinate together and add other ingredients before serving. If you have leftovers of this salad (which is rare in our house!), you can remove any avocado chunks and save it as is. Add fresh avocado and grilled chicken to it the next day for a delicious lunch!
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Kale Bacon Avocado Salad
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Our Family Favorite; pairs well with steak, fish, and chicken dishes
Ingredients
- Tuscan or Curly Kale- 1 bunch
- Avocados cubed
- Bacon- crispy (1/2 package)
- Pine nuts, pecans or almonds, toasted
- Hard shredded cheese of choice (like Romano or Parmesan)
For the dressing:
- Lemon Juice from half a lemon
- 1 minced or crushed garlic clove
- ¼ Cup Olive Oil
- Salt and Pepper to taste
Instructions
- Wash, dry and chop Kale (I like a finely chopped kale) and put in salad bowl.
- Prepare bacon and chop
- Toast nuts over low heat, stirring frequently
- Shred cheese and cube avocado
- Prepare dressing by shaking all ingredients in a jar or vigorously whisking
- Add half of the dressing to the kale in the bowl and massage kale with dressing (I wear gloves for this part!) Add dressing as needed if it seems dry.
- Top salad with nuts, cheese, bacon crumbles and avocado cubes
Notes
- Wash kale one leaf at a time to make sure no remaining grains of dirt are caught in the curly leaves
- Slice into small pieces versus large chunks
- Wear food safe kitchen gloves and massage dressing into the kale leaves to soften them a bit. This may take 5 or so minutes. Then add remaining salad ingredients to toss.
- A shaved harder cheese like parmesan is preferred, but trying other hard, flavorful cheeses would work just as well.
- Prep Time: 20 min
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