Kale Cobb Salad
Take the time to massage your kale first and you'll be happy. This Kale Cobb Salad is light, bright, and hearty at the same time. It's perfect for the summer and any busy weekday.
Servings: 4
Ingredients
- 1 large or 2 small bunches of kale stemmed and chopped into bite size pieces
- 6 slices bacon
- Rotisserie chicken breast meat
- 4 hard boiled eggs peeled and chopped
- 1 avocado diced
- 1 Granny Smith apple diced
- Crumbled feta cheese
- Salt and pepper
- Olive oil for drizzling on kale
Shallot Dressing:
- 1 small shallot finely minced
- 2 Tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 4 Tablespoons olive oil
- 1 teaspoon agave or honey
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
Instructions
- In a large bowl, add the washed and well dried kale pieces, along with a sprinkle of salt and a drizzle of olive oil. Use your hands to squeeze and massage the kale until it turns shiny and softer. This makes it more palatable so don’t skip this step!
- In a large skillet, fry the bacon over medium-high until crispy, about 8 minutes. Transfer to a paper towel; cool and chop into pieces.
- In a bowl, whisk together the dressing ingredients, or place in a mason jar with a lid and give it a good shake. Dress the massaged kale with the dressing and toss well. Place the kale on individual plates and top with the bacon, eggs, chicken, avocado, apple, and feta. Season with pepper and serve.