Wednesday, February 10, 2016

Kale Salad with Warm Bacon Vinaigrette (AIP, Paleo)

This simple salad combines some of my favorite flavors to make a delicious and light salad to go with any meal or make it a full meal by topping with your protein of choice.

Kale Salad with Warm Bacon Vinaigrette

Makes 2-3 servings


  • 4 slices of bacon
  • ½ a bunch of large leaf kale (about 5-6 leaves), chopped
  • 2 carrots, peeled and diced
  • 1 avocado, diced
  • ½ cup grapes, halved
  • ¼ cup bacon fat (reserved from cooked bacon)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh squeezed lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon garlic powder


  1. In a medium frying pan, cook bacon over medium high heat until crispy. Remove bacon from pan and set on a paper towel lined plate. Pour drippings into a medium glass bowl.
  2. Add kale, grapes, carrots, and avocado to a large bowl to combine or distribute between plates for fancy plating.
  3. Add  the vinegar, lemon juice, maple syrup, and garlic powder to bacon fat and whisk together
  4. Drizzle dressing over salad portions and enjoy! To make it a meal, top the salad off with some grilled chicken, salmon, steak, or your choice of protein.

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