BLT Avocado Brunch Salad
BLT Avocado Brunch Salad Recipe
Introduction
If you’re looking for a fresh and hearty salad that works well for brunch or any meal, the BLT Avocado Brunch Salad is the perfect choice. Combining the classic flavors of a BLT sandwich with vibrant veggies and creamy avocado, this salad is not just delicious but also offers a great balance of nutrition. It’s quick to prepare, making it ideal for busy mornings or casual gatherings.
Why Make This Recipe
The BLT Avocado Brunch Salad is not only tasty; it brings a burst of flavor with every bite. The crispy bacon adds a salty crunch that pairs beautifully with the creamy avocado and juicy tomatoes. Plus, the kale serves as a healthy green base full of nutrients. This salad is a great way to enjoy familiar flavors while still maintaining a healthy diet. Also, it’s customizable, so you can easily add your favorite ingredients or adjust the dressing to suit your taste.
How to Make BLT Avocado Brunch Salad
To make this delightful salad, follow these simple steps.
Ingredients:
- 4 eggs, soft-boiled* ($1.64)
- 1 bunch kale (about 5 cups) ($1.24)
- 6 pieces of bacon, cooked until crispy** ($2.12)
- 1 avocado ($1.00)
- 1 cup grape tomatoes ($2.00)
- ¼ cup red onion, finely diced*** ($0.53)
- ¼ cup bacon fat + olive oil if necessary**** ($0.39)
- ¼ cup apple cider vinegar ($0.14)
- 2 Tbsp brown sugar ($0.06)
- 1 tsp salt ($0.01)
- ½ tsp freshly cracked black pepper ($0.10)
Directions:
- Prep: Gather your ingredients. Soft-boil 4 eggs and carefully peel them.
- Wash: Remove the kale from its stems, tearing it into bite-size pieces. Wash thoroughly and pat dry or use a salad spinner.
- Bake: Cook the bacon until crispy using an oven-baked method, reserving up to ¼ cup of the bacon fat for the vinaigrette.
- Chop: Roughly chop the crispy bacon, dice the avocado, halve the tomatoes, and finely dice the onion.
- Whisk: Make the dressing: Pour the rendered bacon fat into a measuring cup. Pour off all but ¼ cup (or add olive oil to reach ¼ cup). In a small bowl, combine apple cider vinegar, diced red onion, brown sugar, salt, and black pepper. Whisk together while slowly streaming in the bacon fat/oil mixture.
- Massage: Massage the kale with the vinaigrette in a large bowl until the leaves turn tender and vibrant green.
- Serve: Divide the kale between 4 bowls. Top with chopped bacon, avocado, grape tomatoes, and soft-boiled eggs. Add any additional red onion if desired. Season with more salt and pepper to taste.
How to Serve BLT Avocado Brunch Salad
This salad is best enjoyed fresh. Serve it in individual bowls for a beautiful presentation. It’s a great option for brunch, but you can also serve it as a light lunch or dinner. Pair it with whole-grain bread or crackers for a complete meal.
How to Store BLT Avocado Brunch Salad
If you have leftovers, store the salad in an airtight container in the fridge. However, keep the dressing separate to prevent the kale from wilting. The salad is best consumed within a day for optimal freshness.
Tips to Make BLT Avocado Brunch Salad
- If you can’t find kale, you can substitute it with spinach or mixed greens.
- For a vegan version, omit the bacon and eggs and use a plant-based dressing instead.
- Try adding additional toppings like croutons or nuts for extra crunch.
Variation
Feel free to experiment with different veggies. You can add cucumbers, bell peppers, or even shredded carrots for added flavor and texture.
FAQs
1. Can I use different greens?
Yes! You can substitute kale with spinach, arugula, or mixed salad greens depending on your preference.
2. What is the best way to soft-boil eggs?
Bring a pot of water to a boil, carefully add the eggs, and cook for about 6-7 minutes. Then transfer them to an ice bath to stop the cooking.
3. How can I make this salad ahead of time?
You can prepare all the ingredients in advance, but it’s best to mix the dressing and assemble the salad just before serving to keep it fresh.
Enjoy making your BLT Avocado Brunch Salad and savor every delicious bite!
BLT Avocado Brunch Salad
Ingredients
For the salad
- 4 each eggs, soft-boiled Soft-boil eggs for optimal texture.
- 1 bunch kale (about 5 cups) Remove stems and tear into bite-size pieces.
- 6 pieces bacon, cooked until crispy Reserve bacon fat for the vinaigrette.
- 1 each avocado Diced.
- 1 cup grape tomatoes Halved.
- ¼ cup red onion, finely diced For the dressing.
For the vinaigrette
- ¼ cup bacon fat Reserve from cooking bacon; add olive oil if necessary.
- ¼ cup apple cider vinegar
- 2 Tbsp brown sugar
- 1 tsp salt
- ½ tsp freshly cracked black pepper
Instructions
Preparation
- Gather your ingredients. Soft-boil 4 eggs and carefully peel them.
- Remove the kale from its stems, tearing it into bite-size pieces. Wash thoroughly and pat dry or use a salad spinner.
Cooking
- Cook the bacon until crispy using an oven-baked method, reserving up to ¼ cup of the bacon fat for the vinaigrette.
Assembly
- Roughly chop the crispy bacon, dice the avocado, halve the tomatoes, and finely dice the onion.
- Make the dressing: Pour the rendered bacon fat into a measuring cup, pour off all but ¼ cup, and add olive oil if needed. In a small bowl, combine apple cider vinegar, diced red onion, brown sugar, salt, and black pepper. Whisk together while slowly streaming in the bacon fat/oil mixture.
- Massage the kale with the vinaigrette in a large bowl until the leaves turn tender and vibrant green.
- Divide the kale between 4 bowls. Top with chopped bacon, avocado, grape tomatoes, and soft-boiled eggs.
- Add any additional red onion if desired. Season with more salt and pepper to taste.
