The BKT (Bacon, Kale, Tomato) Salad Bowl

The BKT (Bacon, Kale, Tomato) Salad Bowl

Here’s a salad I continue to “wow” family and guests with every time it’s served!

Terry,  author of Salad Samurai, is spot on when she says this is the perfect crowd-pleasing salad meal for vegans, omnivores, and everyone in between: a big leafy bowl of tempeh (or plant-powered bacon), kale, avocado, and tomatoes bathed in a tangy vinaigrette.

Because I don’t have tempeh in my seaside town, I use the plant-powered bacon recipe.

Two fresh ingredient you might not have prepared before;

  1. Curly kale is being called “the queen of greens” and “a nutritional powerhouse.” It’s packed with calcium, iron, vitamin C, K and A. It’s also a great anti-inflammatory food.  When used in salads, it’s important to massage kale to soften it.
  2. Shallots are of the onion family, yet milder in flavour. They are small and elongated with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic.
The BKT (Bacon, Kale, Tomato) Salad Bowl
Recipe Type: Salad
Prep time: 30 mins
Total time: 30 mins
Serves: 2 main servings
“It’s light and healthy fast food from your own kitchen! Awesome any season, it’s especially habit forming when tomatoes are at their summer peak. No Tempeh, no problem. Make the Plant-powered bacon recipe on Veg Revival.
Ingredients
     Salad
  • 225 gms. /8 ounces store-bought tempeh bacon (I use 9 strips of plant-powered bacon)
  • 450 gms. /1 pound curly kale
  • 1 red onion, sliced into half-moons
  • 1 pint red cherry tomatoes, sliced in half
  • 1 ripe avocado, diced
    Dressing
  • 2 tablespoons minced shallots
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon smooth Dijon mustard
  • Pinch of salt
  • Freshly ground black pepper
Instructions
  1. Slice tempeh bacon into bite-size pieces and cook as directed until browned on both sides. Tempeh or plant-powered bacon can also be prepared the night before and warmed just before serving.
  2. Strip the kale leaves off the stems, tear or chop into bite-size pieces.
  3. Wash and spin the kale dry, then transfer the kale to a large mixing bowl.
  4. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and, with clean hands, massage the kale for a minute.
  5. Add the tempeh bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing.
  6. Serve immediately.

 

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