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.
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.