Kale and bacon salad
A source of fiber, vitamins, and antioxidants, this salad combines the rich flavor of bacon and the creaminess of avocado, making it ideal for maintaining energy and heart health.
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Author:
Roman Klymenko
15 years on low-carb nutrition
Kitchen: Mediterranean
Difficulty: simple
690
Digestion time: 4 hour
Complete protein: ✔
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.
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