We went to the beach yesterday and I have quite the sunburn. My little guy LOVES playing in the surf so between keeping him alive and making sure he drank enough water and was coated head to toe in sunscreen, I forgot to reapply my own. Sigh. The beach is always a good time but it wears me out.
Luckily, I prepped dinner the day before and made sure I had all the ingredients on hand to make this 10 minute salad. Pre-washed Kale? Check. Avocados? Check. Bacon cooked in the oven the day before? Check. Cherry tomatoes? Check. The rest of the ingredients are pantry staples for me and help this come together quickly.
Bonus? Eating this salad definitely negates the “snack” you eat later of Nutella straight from the jar. Trust me.
Kale Salad with Avocado-Tomato Dressing
With kale, tasty tomatoes, and a creamy dressing, this hearty salad is simple enough for a quick lunch or side to some grilled chicken or steak for an easy summer dinner.
- 1/2 avocado
- 3 cherry tomatoes
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper
- 4 strips of bacon
- 3 cups shredded kale
- I added asiago cheese, but what cheese and how much you want is up to you.
- I didn’t have these originally, but added sunflower seeds the next time I had the salad and really enjoyed the crunch.
If you haven’t already cooked your bacon, start now. (I put mine in a 400°F oven for about 20 minutes). Add all of your dressing ingredients except salt and pepper to a blender/food processor. (I used a blender). Blend until you reach a creamy, thick consistency. Salt and pepper to taste. In a large bowl, add your kale and toss with the dressing, completely coating the kale. Let your kale absorb the dressing while your bacon cooks, it softens it a bit. Once your bacon is cooked, crumble it into your salad and add tomatoes and cheese. Feel free to add anything else you like, sunflower seeds or cucumbers would be nice.