Bacon, Kale, Caramelized Onion, Avocado Salad with Fresh Dijon Herb Vinaigrette

Ok it could be bacon anything and I’m probably in, but add a few of my favorite ingredients? Even better! Here’s a tasty combo of PALEO friendly ingredients for texture, flavors, and spring freshness! A serving of this boasts over 200% of your rec vitamin C and a good ol’ dose of folic acid😊

Ingredients

  • 1 head of kale chopped, stems removed (about 8 cups loosely packed)
  • 6-8 slices thick cut all natural, nitrite-free bacon
  • 1 avocado diced
  • 1 cherry tomatoes halved
  • 1 onion thinly sliced

Vinaigrette:

Ingredients

  • 1/2 cup olive oil
  • 2 Tbs white wine vinegar
  • 1 Tbs balsamic vinegar
  • 1 garlic clove
  • 1/2 tsp dijon mustard
  • 1 Tbs fresh thyme leaves chopped (or other herb of choice)

Directions

  1. Cook your bacon in a skillet until crispy.
  2. While bacon is cooking prepare your vinaigrette dressing by adding all ingredients to a lidded container or mason jar. Shake well to combine.
  3. After your bacon cooks, remove from the pan and place on a paper towel on a plate.
  4. Then drain much of the grease from the skillet, leaving 1-2 Tbs to sauté your onion.  Turn heat to medium low and let caramelize, tossing so as not to burn. When translucent and tender remove from heat.
  5. In a large bowl add your kale, cherry tomatoes, and avocado. Then break bacon into pieces to add in.  Add your onion.
  6. Finally pour in desired amount of vinaigrette (nutrition label below depicts full amount of dressing) Toss salad completely!