6 cups baby kale
4 pieces of thick cut bacon, cooked and cut into 1/2” pieces
8-ounces of asparagus, tough ends removed, cut into 1” pieces and blanched
4 eggs, poached
2 avocados, peeled and sliced
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!