This is the BEST kale salad recipe: it's loaded with contrasting flavors and textures. Crispy, salty bacon, toasted pecans for crunch, juicy sweet tomatoes, creamy avocado, perfectly caramelized onions, and tangy delicious Boursin cheese are tied together with a bright, irresistible dressing. It's perfect for lunch, for a lighter dinner, or as a nutritious side dish (that might steal the spotlight!)
4packed cupscurly kale, washed and torn into bite-sized pieces
2tablespoonsBoursin cheese, can sub goat cheese
1mediumcarrot, grated
1ripe avocado, chopped
2handfuls of cherry tomatoes, cut in half
Instructions
In a medium-sized bowl whisk the vinegar, honey, dijon mustard, shallot, and garlic. Whisk in the oil in a slow and steady stream. Whisking the oil in slowly will help it to emulsify and become creamy. Season the dressing lightly with a pinch of salt and pepper.
3 tablespoons white balsamic vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1 small shallot, 1 small garlic clove, ⅓ cup extra virgin olive oil, A pinch of sea salt and pepper
Cut the bacon into 1-inch pieces and place them in a large frying pan over medium heat. Fry the bacon for 7-8 minutes, or until it is crispy but not burnt. Immediately remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan. Remove all but 1 tablespoon of the bacon fat from the pan.
4 strips of bacon
Add the thinly sliced onions to the pan. Cook the onions, stirring occasionally, for 10-12 minutes, or until they are quite soft and light brown.
1 large onion
Add the kale, Boursin cheese, pecans, crispy bacon, caramelized onions, carrot, avocado, and cherry tomatoes to a large bowl. Toss with the dressing and serve immediately.
4 packed cups curly kale, 2 tablespoons Boursin cheese, 1 medium carrot, 1 ripe avocado, 2 handfuls of cherry tomatoes, ¾ cup toasted pecans