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

For this salad, you will need one bunch of curly or Tuscan kale, one avocado, 1/2 package of cooked bacon, 1/4 cup pine nuts, and 1/4 cup shaved or grated Parmesan cheese. For the lemon garlic dressing, you will need 1/2 of a fresh lemon, 1/4 c olive oil, 1 crushed garlic clove, and salt and pepper to taste.

How to Make this Kale Salad

First, cook the 1/2 package of bacon strips to a crunchy level of doneness. Once it is cooked and cooled, chop it into medium chunks. While bacon is cooking, you can also slowly toast the pine nuts in a small non-stick skillet over medium-low heat. You can do these two steps ahead of time and set them aside for later. Next, cube a ripe avocado and shred the Parmesan cheese.

Rinse and pat the kale leaves dry. Cut the stems from the leaves and then finely chop the leaves.

I make the lemon garlic dressing in a small mason jar, so that I can shake the ingredients up well. You can also whisk the olive oil, lemon juice, crushed garlic, salt, and pepper in a small bowl or measuring cup.

Add the chopped kale to a salad bowl. Pour the dressing on top of the kale and, using your hands, massage the dressing into the kale to relax the leaves a bit (about 1-2 minutes). Once the dressing is combined thoroughly in the kale leaves, add the chopped bacon, toasted pine nuts, and Parmesan cheese. Lightly toss these together, then add avocado cubes last on top.

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 the 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.
Fortunately, this salad is also 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!

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 almost any main course. Try it with this grilled Tri-Tip or Simple & Delicious Grilled Chicken.