Best 5 Kale Apple Avocado And Bacon Salad Recipes

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Indulge in a symphony of flavors with our Kale, Apple, Avocado, and Bacon Salad, a culinary masterpiece that tantalizes the taste buds. This vibrant salad boasts a harmonious balance of textures and flavors, featuring crisp kale, sweet apples, creamy avocado, and smoky bacon, all tossed in a tangy dressing. The addition of nutty walnuts and tangy cranberries adds an extra layer of depth and complexity.

Discover a treasure trove of culinary delights with our extensive collection of salad recipes. From the classic Caesar salad to the refreshing Greek salad, our website offers a diverse selection of salads to suit every palate. Explore the bold flavors of the Roasted Butternut Squash and Quinoa Salad or the zesty Citrus Salad with Grilled Halloumi. For a light and refreshing option, try the Cucumber and Avocado Salad with a zesty lime dressing.

Each recipe is meticulously crafted with easy-to-follow instructions, ensuring culinary success even for novice cooks. Accompany your salads with our delectable range of homemade dressings, such as the creamy Caesar dressing or the tangy vinaigrette. Enhance your culinary repertoire with our comprehensive guide to salad making, offering tips and techniques for creating perfect salads every time.

Check out the recipes below so you can choose the best recipe for yourself!

KALE & BACON SALAD WITH HONEY-HORSERADISH VINAIGRETTE



Kale & Bacon Salad with Honey-Horseradish Vinaigrette image

Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. -Elizabeth Warren, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 18

10 kale leaves, stems removed, thinly sliced
1/4 cup loosely packed basil leaves, thinly sliced
1/2 cup alfalfa sprouts
4 bacon strips, cooked and crumbled
1/2 cup crumbled feta cheese
1/2 medium ripe avocado, peeled and thinly sliced
1 hard-boiled large egg, chopped
1 cup grape tomatoes, chopped
VINAIGRETTE:
1/3 cup olive oil
3 tablespoons lemon juice
2 tablespoons prepared horseradish
2 tablespoons honey
1-1/2 teaspoons garlic powder
1-1/2 teaspoons spicy brown mustard
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
Dash salt

Steps:

  • On a serving platter or individual plates, arrange kale and basil. Top with sprouts, bacon, cheese, avocado, egg and tomatoes., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

RAW KALE SALAD WITH WARM BACON VINAIGRETTE



Raw Kale Salad with Warm Bacon Vinaigrette image

Provided by Kelly Senyei

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon
1 1/2 pounds kale, patted dry
1/3 cup toasted nuts, such as walnuts, pecans or almonds
1/3 cup store-bought roasted chickpeas
1/3 cup freshly grated Parmesan cheese
Olive oil, if needed
2 tablespoons minced shallots
1/2 cup apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
  • While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
  • Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
  • Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.

KALE AND APPLE SALAD



Kale and Apple Salad image

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Steps:

  • Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
  • While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams

KALE, APPLE, AVOCADO, AND BACON SALAD



Kale, Apple, Avocado, and Bacon Salad image

This salad has everything: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, bacon. A great way to use extra kale.

Provided by iloveonions

Categories     Kale Salad

Time 20m

Yield 2

Number Of Ingredients 12

2 Granny Smith apples, thinly sliced
½ lemon, juiced
6 cups thinly sliced kale
4 slices cooked bacon, crumbled
½ avocado, thinly sliced
¼ cup chopped almonds
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons maple syrup
2 teaspoons grainy mustard
1 teaspoon ground black pepper
½ teaspoon kosher salt

Steps:

  • Toss apples with lemon juice in a large bowl to coat. Add kale, bacon, avocado, and almonds; toss to mix.
  • Whisk olive oil, vinegar, maple syrup, mustard, pepper, and salt together in a bowl until smooth; drizzle over salad and toss to coat.

Nutrition Facts : Calories 1109.8 calories, Carbohydrate 58.9 g, Cholesterol 38.1 mg, Fat 94.4 g, Fiber 11.7 g, Protein 17.5 g, SaturatedFat 17.6 g, Sodium 1107.6 mg, Sugar 27.1 g

SPINACH SALAD WITH APPLES, AVOCADO, AND BACON



Spinach Salad with Apples, Avocado, and Bacon image

Provided by Jeff Edmunds

Categories     Salad     Fruit     Ginger     Lunch     Apple     Bacon     Avocado     Spinach     Fall     Bon Appétit     South Dakota     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

1 cup vegetable oil
1/4 cup powdered sugar
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 pound bacon slices, chopped
2 6-ounce bags baby spinach leaves
2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced
1 cup very thinly sliced red onion
1 ripe avocado, halved, pitted, peeled, cubed

Steps:

  • Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
  • Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

Tips:

  • When choosing kale, look for leaves that are dark green and crisp. Avoid leaves that are wilted or have yellow or brown spots.
  • To remove the tough stems from kale, hold the leaf by the base and run your fingers down the stem, pulling the leaves away from the stem.
  • To massage kale, place it in a large bowl and drizzle with olive oil. Use your hands to massage the kale for 1-2 minutes, or until it is wilted and softened.
  • When cooking bacon, cook it over medium heat until it is crispy. Do not overcrowd the pan, or the bacon will not cook evenly.
  • To make the dressing, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
  • To assemble the salad, place the kale, apples, avocado, bacon, and dressing in a large bowl and toss to coat. Serve immediately.

Conclusion:

Kale, apple, avocado, and bacon salad is a delicious and healthy salad that is perfect for a quick and easy lunch or dinner. The kale is packed with nutrients, the apples add sweetness and crunch, the avocado adds creaminess, and the bacon adds a salty and smoky flavor. The dressing is light and tangy, and it brings all of the flavors together perfectly. This salad is sure to be a hit with everyone who tries it.

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