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Easy Kale Breakfast Salad Recipe

This Easy Kale Breakfast Salad has all the things that we love eating in the morning (eggs, sausage, bacon) but without the bread. The queen of this dish is kale and all the ingredients combine so well that you won’t miss the bread.
Course Breakfast, Salad, Side Dish
Cuisine American
Keyword bacon, Boiled Eggs, Breakfast Salad, Breakfast Sausage, kale, Salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 311kcal

Ingredients

FOR SALAD

FOR DRESSING

Instructions

  • Add all the salad ingredients (except the eggs) in a large bowl and mix well to combine.
  • In a mason jar, add all the dressing ingredients and shake well to combine.
  • Pour the dressing over the salad and toss with well.
  • Top the salad with eggs and flake red pepper. Enjoy

Notes

  • Always massage the kale beforehand. This helps the kale become more tender and makes it easier to digest.
  • When preparing the kale, remove the stem as it is tough and fibrous. You can rip or cut the leaves off the stem. 
  • To store: If you plan on storing the salad for a few days, I recommend storing the dressing separately from the salad so it doesn't get soggy. You can also keep the eggs in the shells then peel and cut them when ready to eat the salad. The salad will keep for up to 4 days when stored without the dressing. 

Nutrition

Serving: 1/4 | Calories: 311kcal | Carbohydrates: 14g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 170mg | Sodium: 457mg | Potassium: 565mg | Fiber: 3g | Sugar: 7g