BLT Breakfast Salad (prep time 5 min, cook time 10 min, makes 2 servings)


  • 3 cups shredded kale (no stems)
  • 1 tsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • 2 large eggs
  • 4 strips cooked turkey bacon
  • 2 oz. sliced avocado
  • 10 grape tomatoes, halved


  1. In a bowl, combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hand for about 3 minutes, until the kale softens.
  2. Cook eggs to desired likeness. I prefer them soft boiled.
  3. Divide the kale between two bowls, top with bacon, tomatoes, avocado, and egg.
  4. Finish with a pinch of salt and pepper.