BLT Avocado Brunch Salad – Budget Bytes

I can always make a death -safe way to get the most demanding meat lovers in my family to eat kale, is to drizzle bacon over it. Thanks to this perfectly cooked, soft cooked eggs, this BLT-Avocado brunch salad is the perfect addition to the Sunday brunch (or in your lunch box for work!)! It is hearty, colorful and checks every box: salty, creamy, spicy and fresh. I promise nobody picks the greens when this hits the table.

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Simple BLT -Avocado salad recipe

BLT Avocado Brunch -Salat recipe

This hearty BLT-Avocado brunch salad is full of crispy bacon, creamy avocado, soft eggs, tomatoes and a warm bacon vinaigrette that massages into kale.

• 4 Eggs, softly cooked* ($ 1.64)
• 1 bunch Kale (approx. 5 cups) ($ 1.24)
• 6 Pieces From bacon, cooked to crispy ** ($ 2.12)
• 1 avocado ($ 1.00)
• 1 cup Gravy domat ($ 2.00)

Warm bacon vinaigrette

• ¼ cup red onion, finely seasoned *** ($ 0.53)
• ¼ cup Beck fat + olive oil if necessary **** ($ 0.39)
• ¼ cup Apple cider vinegar ($ 0.14)
• 2 Tbsp brown sugar ($ 0.06)
• 1 TSP Salt ($ 0.01)
• ½ TSP Freshly cracked black pepper ($ 0.10)

• Collect your ingredients. Soft-Boil 4 eggs (with our handy dandy manual!) And pull them off carefully.

• Remove the kale from its stems and tear it into a bite size. Wash thoroughly and pat dry or use a salad spinner.

• Cook the bacon with our fool, oven -baked bacon recipe, reserve up to ¼ cup of bacon fat for the vinaigrette.

• About crispy bacon, cubes -Vocado, halve tomatoes and fine onion on the ontors.

• Do the dressing: Pour the rendered bacon fat into a measuring cup. Drain all to ¼ cup (or add olive oil to achieve ¼ cup). Combine in a small bowl of apple cider vinegar, finely diced red onion, brown sugar, salt and black pepper. Stir together quickly and slowly flock in the bacon fat/oil mixture while they continue to whisk.

• Massage massage with vinaigrette in a large bowl until the leaves become more delicate and lively green.

• Kale between 4 shells and upstairs with a chopped bacon, avocado, torment tomatoes and soft eggs. If you have additional red onions, you can add that. Add one or two more crank additional salt and pepper to serve them.

See how we calculate the recipe costs here.

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*The price of Egg This recipe was calculated on April 17, 200.
** I cooked from A Bavarian bacon When I started making this recipe to prepare the meal for the week easier, but I found 2 stripes cooked bacon per salad be the perfect amount.
***½ of a red onion result ½ cup of finely diced onion For me. I used ¼ cup of total for this recipe. I put the rest in the fridge to use later in another recipe!
**** I had to be used in the end 1/8 cup of olive oil In addition to my rendered bacon fat. The results of the bacon fat vary depending on the bacon you use.

Portion: 1portionCalories: 344KcalCarbohydrates: 15GProtein: 9GFat: 28GSodium: 713mgFiber: 5G

Read our disclaimer of full diet here.

How to take step-by-step photos from BLT Avocado Brunch Salad

Collect all of your ingredients. Soft-Boil 4 eggs, if you haven’t done it yet, then peel them carefully to remove the shells.

Prepare the kale: Remove the kale leaves from the hard stems. I like pulling the leaves away by hand – simply snap the base of the stem with one hand and run up the stem with the other. Now separate the kale into bite -sized pieces and wash them well (you need a total of about 5 cups). Dab dry or remove a salad pin to remove the excess water.

Cook the bacon: Use our oven method to cook 6 bacon slices until you are perfectly crispy. Reserve up to a cup of bacon fat for the vinaigrette by putting it in a small bowl.

Prepare the salad topping: Chop the crispy cooked bacon, 1 avocado with cubes 1, 1 cup of grapes cut in half and dice the red onion very finely (you need ¼ cup of finely diced red onion, which was about ¼ ¼ red onion during the test).

Make the bacon vinaigrette: Pour the rendered bacon fat into a measuring cup (you need a total of ¼ cup. However, if your bacon does not produce enough fat, you can tower it out with olive oil to reach ¼ cup). Put ¼ cup of apple cider vinegar, ¼ cup of finely diced red onion, 2 tablespoons of brown sugar, 1 teaspoon of salt and ½ tsp black pepper in a small bowl. Follow together and slowly flock into the bacon fat/oil mixture while continuously whisking to create a temporary emulsion.

Tighten the salad: Put the washed and dried kale leaves in a large bowl. Pour the bacon vinaigrette over the top and massage your hands into the kale. Do this until the leaves become more delicate and turn a lively green.

Make the salads: Share the dressed kale into 4 shells. Top every kale bed with the chopped bacon, the diced avocado, halved plum tomatoes and, when they have seasoned additional red onion. End and serve with one or two cranks and pepper!

How to store

Keep every part of the salad in his own container in the fridge to taste everything fresh. I like to wait and chop the avocado until shortly before serving, as it quickly brown as soon as it is cut. Soft eggs are best used within 2 days. The rest of the salad, including the massaged kale (which is a little more soft over time), remains good for 3 to 4 days. If you keep the bacon vinaigrette for yourself, simply give it a quick zap in the microwave (approx. 10 to 15 seconds) to melt the bacon fat and make it easy to stir together again.