Description
A substantial and fast weeknight chopped kale salad featuring crispy bacon, Parmesan crisps, and a tangy lemon dressing. This meal is designed to be filling, savory, and easy to prepare in under 30 minutes.
Ingredients
Scale
- 1 large bunch Lacinato or curly kale (about 10–12 cups chopped, stems removed)
- 1 pint cherry tomatoes (200g), halved
- 1 large avocado (200g), sliced or cubed
- 1 English cucumber (300g), diced
- 8–10 slices thick-cut bacon (250g)
- 1 cup grated Parmesan cheese (100g)
- 1/4 cup extra virgin olive oil (60ml)
- 2 tablespoons fresh lemon juice (30ml)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sprinkle small mounds of grated Parmesan (about 2 tablespoons each) onto the baking sheet, leaving space between them.
- Bake Parmesan for 5-7 minutes until golden and bubbling. Remove from oven, let cool for 1 minute until hardened, then break into pieces.
- While oven preheats, lay bacon slices in a cold skillet. Turn heat to medium and cook until crispy and dark brown, flipping occasionally.
- Transfer bacon to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.
- Wash and thoroughly dry kale. Remove tough stems and tear leaves into bite-sized pieces.
- Place kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt.
- Massage kale with hands for 2-3 minutes until leaves turn dark green and tender.
- In a small jar or bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- Pour dressing over massaged kale and toss to coat evenly.
- Add halved cherry tomatoes and diced cucumber; toss again.
- Add crumbled bacon and toss gently.
- Just before serving, add sliced avocado and Parmesan crisp pieces. Toss lightly and serve immediately.
Notes
Massage the kale thoroughly to break down cellulose and improve texture. Add avocado right before serving to prevent browning. Parmesan crisps can be made ahead and stored in an airtight container for up to 3 days. Do not freeze this salad as the kale will turn to mush.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 18
Keywords: kale salad, chopped salad, weeknight dinner, bacon salad, Parmesan crisps, healthy dinner, quick meals, gluten-free options