Skinnytaste · by Gina Homolka★ 4.9 (25)
Breakfast BLT Salad
NUTRITION · PER SERVING15M COOK
CAL 14%·PRO 28%
CARBS 7G11% OF CAL
4G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 21G71% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Massaged kale salad with crispy bacon, soft eggs, creamy avocado, and cherry tomatoes. A savory, protein-rich breakfast or lunch that blurs the line between salad and main course.
mainamericansaladeggspork🥘 pressure cookerdairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 cups shredded Lacinto kale (no stems)
- 1 teaspoon red wine vinegar
- 2 teaspoons extra virgin olive oil
- kosher salt
- black pepper (to taste)
- 2 large eggs
- 4 strips cooked center cut bacon (chopped)
- 2 ounces sliced avocado
- 10 grape tomatoes (halved)
At a glance
PER SERVING · TIME 15M
CAL 14%·PRO 28%
CARBS 7G11% OF CAL
4G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 21G71% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1242mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 532mg
- Calcium
- 114mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.