Breakfast BLT Salad
Who says salads are just for lunch or dinner? Absolutely not! This Breakfast BLT Salad is a versatile dish that can be enjoyed at any hour. Featuring a delightful combination of eggs and crispy bacon atop a tender, massaged kale base, paired with creamy avocado and juicy tomatoes, this savory and nutritious meal makes for a fantastic breakfast option.
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Ingredients
- 3 cups shredded Lacinto kale
- black pepper
- 2 large eggs
- 4 strips cooked center cut bacon
- 2 ounces sliced avocado
- 10 grape tomatoes
- 2 teaspoons extra virgin olive oil
- kosher salt
- 1 teaspoon red wine vinegar
Instructions
- 1
In a mixing bowl, blend the kale, olive oil, vinegar, and 1/4 teaspoon of salt. With your hands, gently massage the mixture for approximately 3 minutes until the kale becomes tender.
- 2
Prepare the eggs according to your preference; I recommend soft boiling them. Refer to How to Achieve Perfect Eggs in the Instant Pot.
- 3
Split the kale evenly into two serving bowls, then layer on the bacon, tomatoes, avocado, and egg.
- 4
Top off with a sprinkle of salt and pepper to taste.