You certainly can have this salad whenever you would like! But why not breakfast?!
Ingredients
1 cup Grape Tomatoes
2 oz Avocado, California, Raw
4 oz Applegate Organics Uncured Sunday Bacon
2 Eggs Pastured/Free Range/Cage Free
1/4 teaspoons Salt, Kosher
2 teaspoons Olive Oil, Extra Virgin
1 teaspoons Red Wine Vinegar
3 cups Baby Kale, Organic
Instructions
1. In a bowl, combine the kale, olive oil, vinegar and 1/4 teaspoon salt.
2. Massage with your hands for about 3 minutes, until the kale softens.
3. Cook eggs to desired likeness, I prefer them soft boiled (boiled for 6.5min).
4. Divide the kale between two bowls, top with bacon, halved tomatoes, avocado and egg.
