Keto + Whole30 Brunch Kale Salad
Keto + Whole30 Brunch Kale Salad Recipe – baby kale tossed in an herby green dressing topped with bacon, asparagus, avocado and a poached egg. Gluten free, grain free, dairy free, sugar free, clean eating.
Mother’s Day is just around the corner! This Keto + Whole30 Brunch Kale Salad is just the recipe you need to serve to all the lovely mother’s in your life at your Mother’s Day Brunch.
It’s baby kale tossed in my new favorite herby green dressing then topped with crispy bacon, blanched asparagus, creamy avocado and a perfectly poached egg. Everything you love about breakfast, but in salad form!
It kind of reminds me of a spring-y, dairy free cobb salad, but even better because I love a runny egg yolk way more than a hard boiled egg yolk. After having this brunch salad, I’m only going to be adding poached eggs instead of hard boiled eggs to my salads.
I’m throwing a Mother’s Day Brunch for my mom, sister and I. I’m timing the brunch close to my 2 year olds nap time (so it’s not too much work for daddy, haha!). We’re not starting the brunch until 11:00. A little too late in the day for pancakes or waffles, and still a little too early for a full blown lunch.
This brunch kale salad will be perfect! Best of both worlds.
I love that I can prep all the ingredients earlier in the day so it’s all ready to go for the brunch without me having to spend a ton time in the kitchen. Nothing worse than throwing a brunch and having to spend the whole time cooking.
Earlier that morning I’ll make the dressing, cook the bacon, blanch the asparagus, and poach the eggs. Then, right before serving I just need to toss the baby kale in the dressing, warm the poached eggs in warm water for 1 minute, and slice the avocado. It will take me less than 5 minutes.
Not only is this the brunch kale salad beautiful, easy to prep and put together, but it’s so healthy! keto, whole30, low carb, gluten free, grain free, dairy free, sugar free, clean eating. You’re getting tons of vitamins and minerals from the baby kale and asparagus, protein from the poached egg and bacon, and healthy fats from the avocado.
We’ll be feeling fabulous after brunch as we head out for our spa pedicures.Print
- In a large mixing bowl, toss the baby kale with desired amount of dressing. Divide the tossed baby kale into 4 portions. Top each salad with the cooked bacon, blanched asparagus, 1 poached egg, and the slices from half of an avocado. Season the avocado and poached egg with a sprinkle of salt and pepper. Serve and enjoy!
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