November 05

Kale, Bacon & Avocado Salad

This recipe is the epitome of an oldie, but a goodie. I actually really don’t like the word goodie. It feels gross coming out of my mouth and it makes me think of Ciara, and I saw Ciara be mean to Russell Wilson once which is grounds for dismissal in my book. NOT OK. So yeah, let’s just say the recipe has been around for a long time because it’s bomb.

Sorry, I’m writing this before 9AM. I talk about weird stuff when I haven’t had a chance to fully wake up yet.

Kale, bacon & avocado salad is pretty self explanatory, and really easy to throw together – but just complicated enough to make you happy that you’re eating a salad for dinner. In my house, once or twice a week I always have what I consider “palate cleanser” nights, normally on Monday or Tuesday. These are nights that I just eat a bit lighter (normally salad or fish, or a combo), to counteract any crap that I decided to indulge in over the weekend. This recipe fits perfectly into that category.

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I served this salad with a salmon filet on the side. You could also add some shredded chicken to it to make it a more hearty meal, but honestly, the salad also stands up really well on its own. The bacon fat adds a nice nutrition portfolio and makes it more filling than expected.

KALE, BACON & AVOCADO SALAD

INGREDIENTS:

1 head of lacinato kale (I like this variety best, but any variety will do)

1 bag pre-washed spinach/baby greens mix

1/2lb-1lb bacon, your choice on how much (I obviously used an entire pound)

1 large avocado, cut into large chunks

1/2 lemon

1/4 cup grated parmesan cheese (this can be easily omitted if you don’t digest dairy well)

1/4 cup roasted, unsalted sunflower seeds (slivered almonds also work well here)

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DIRECTIONS:

  1. Fry up the bacon, and then place the bacon on a paper lined plate to dry. Once it has cooled, chop the bacon. Reserve the bacon fat for later. FullSizeRender-19
  2. Mix the kale & spinach into a large mixing bowl. Add the sunflower seeds, avocado chunks and chopped bacon. Toss lightly.
  3. Pour about 2-3 tablespoons of the still-warm bacon fat over the salad. Squeeze 1/2 lemon over the top. Again, toss gently. With the bacon fat, it’s always better to start with less, and add more. If you pour 1 cup of bacon grease over your salad, it won’t be great….not that I’ve ever done that.
  4. Top with fresh black pepper & Parmesan cheese. FullSizeRender-23