BKT Salad (Bacon, Kale, and Tomato)
I used to love eating BLT sandwiches (Bacon, Lettuce, and Tomato), but since I changed my diet, I’ve been trying to replace this sandwich. I’ve tried a few variations, but I really wanted to try something different. I wanted to reimagine the classic BLT. I found this recipe and it changed the game for me as it took something that I love and made it into a salad. It didn’t just take the bacon, lettuce, and tomato off of the bread and throw it into a bowl. It added in a salad dressing that brings everything together and makes you forget about the sandwich bread, although you can have that on the side. This salad is light, tangy, and delicious. It’s perfect for any season, but the best in the summer months when tomatoes are in their prime. Enjoy!!!
Total Time: 30 mins
Ingredients:
Produce
1 pound curly kale
1 red onion, sliced into half-moons
1 pint red cherry tomatoes, sliced in half
1 ripe avocado, diced
2 Tbsp minced shallots
Baking and Spices
Pinch of salt
Freshly ground black pepper
Oils and Vinegar
4 tsp apple cider vinegar
1 Tbsp olive oil
Other
8oz. Tempeh bacon
1 Tbsp pure maple syrup
1 Tbsp smooth Dijon mustard
Directions:
Slice tempeh bacon into bite-size pieces and cook as directed until browned on both sides.
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 remaining ingredients together in a small bowl except for the onion, tomato and avocado to create the dressing. Pour half the dressing over the kale and massage the kale for a minute.
Now add the tempeh bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing. Serve immediately.
*Also found in the Salad Samurai Cookbook BY TERRY HOPE ROMERO*