Kale and bacon salad

Peel the boiled egg (1 piece) from the shell.

Fry the bacon (3 strips) in a pan until crispy or bake it in the oven.

While the bacon is cooking, tear the kale (140 g) into small pieces by hand. Transfer it to a bowl and dress it with “Lemon Vinaigrette” (2 tbsp.). The recipe for the dressing is provided below.

Cut the egg and cherry tomatoes (5-6 pieces) in half, and the avocado (1/2 piece) into small pieces.

Combine all the prepared ingredients in a bowl and mix.