BLT Avocado Brunch Salad
A fresh and hearty salad that combines the classic flavors of a BLT sandwich with vibrant veggies and creamy avocado, perfect for brunch or any meal.
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.
Notes
Best enjoyed fresh, serve the salad in individual bowls. For optimal freshness, store leftover salad in an airtight container in the fridge without the dressing. Consume within a day.