Recipe of the Week: A BKT (Bacon, Kale, Tomato) Bowl

From Everyday Health


For the salad:

  • 8 ounces bacon
  • 1 pound curly kale
  • 1 red onion, sliced into half-moons
  • 1 pint red cherry tomatoes, sliced in half
  • 1 ripe avocado, diced

For the dressing:

  • 2 tablespoons minced shallots
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon smooth Dijon mustard
  • Pinch of salt
  • Freshly ground black pepper


Prepare the bacon, then cover to keep warm until ready to use.

Strip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.

Add the bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing. Serve immediately.

Serves 2.