BLT Avocado Brunch Salad Recipe
This hearty BLT Avocado Brunch Salad is full of crispy bacon, creamy avocado, soft-boiled eggs, tomatoes, and a warm bacon vinaigrette massaged into kale.
Servings: 4 entrée size salads / 2 heaping cups salad per person
Ingredients
- 4 eggs, soft-boiled* $1.64
- 1 bunch kale (about 5 cups) $1.24
- 6 pieces of bacon, cooked until crispy** $2.12
- 1 avocado $1.00
- 1 cup grape tomatoes $2.00
Warm Bacon Vinaigrette
- ¼ cup red onion, finely diced*** $0.53
- ¼ cup bacon fat + olive oil if necessary**** $0.39
- ¼ cup apple cider vinegar $0.14
- 2 Tbsp brown sugar $0.06
- 1 tsp salt $0.01
- ½ tsp freshly cracked black pepper $0.10
Instructions
- Gather your ingredients. Soft-boil 4 eggs (using our handy dandy guide!) and carefully peel them.
- Remove the kale from its stems, tearing it into bite size pieces. Wash thoroughly and pat dry or use a salad spinner.
- Cook the bacon until crispy using our fool proof oven baked bacon recipe, reserving up to ¼ cup of the bacon fat for the vinaigrette.
- Roughly chop crispy bacon, dice avocado, halve tomatoes, and finely dice onion.
- Make the dressing: Pour the rendered bacon fat into a measuring cup. Pour off all but ¼ cup (or add olive oil to reach ¼ cup). To a small bowl, combine apple cider vinegar, finely diced red onion, brown sugar, salt, and black pepper. Briskly whisk together, slowly streaming in the bacon fat/oil mixture while continuing to whisk.
- Massage kale with vinaigrette in a large bowl until the leaves turn more tender and vibrant green.
- Divide kale between 4 bowls and top with chopped bacon, avocado, grape tomatoes, and soft-boiled eggs. If you have any additional red onion, you can also add that. Add another crank or two of additional salt and pepper to serve.
See how we calculate recipe costs here.
Notes
*The price of the eggs in this recipe was calculated on 4/17/25.
**I cooked off a bunch of bacon when I started making this recipe to make meal prep for the week easier, but I found 2 strips of cooked bacon per salad to be the perfect amount.
***½ a red onion yielded ½ cup finely diced onion for me. I used ¼ cup total for this recipe. I put the rest in the fridge to use in another recipe later!
****I ended up needing to use 1/8 cup of olive oil in addition to my rendered bacon fat. Yield results for the bacon fat will vary depending on the bacon you use.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 15g | Protein: 9g | Fat: 28g | Sodium: 713mg | Fiber: 5g