Strawberry Avocado Kale Salad with Bacon
You can use a bottled dressing, or this recipe makes enough for several salads (1 1/2 cups). Use your favorite preserve in the dressing! Bacon is optional! To hard cook eggs, with a spoon, gently place each egg in a medium pot of boiling water. Bring to a boil for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water, and ice cubes; let stand until the eggs are completely cooled. Always peel under cold running water!
Ingredients
- Lacinado Kale separated from the stem, washed and torn for salad
- Hard cooked eggs
- Fresh strawberries, sliced
- Avocado, sliced
- Red onion, finely chopped
- Cook bacon, crumbled
- 1/2 cup balsamic vinegar
- 1 shallot, finely chopped
- 1/4 cup sugar
- 1/2 cup preserves, I used peach, but strawberry or raspberry is delicious, too
- 1/2 cup red wine vinegar
- 1 cup canola or olive oil
- Salt and pepper
Instructions
- In a small saucepan, bring the balsamic vinegar, shallots, and sugar to a simmer over medium heat. Simmer uncovered, stirring frequently, until liquid is reduced by half, about 8 minutes. Add the preserves and cook 1 more minute.
- Transfer the mixture to a blender; add the oil and red wine vinegar and puree until smooth. Season with salt and pepper. Chill.
- Meanwhile, cook the eggs and bacon. Cool.
- Prepare the kale and toss well with dressing, refrigerating for 30 minutes to develop the flavor and to tenderize the greens.
- In a large salad bowl, place the softened kale and add the sliced hard cooked eggs, sliced strawberries and avocado, chopped red onion, and crumbled bacon. Toss and serve. If desired, drizzle the salad with more dressing. You can also plate the salad and then drizzle the dressing on to individiual servings.