Kale Cobb Salad

Kale Cobb Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 6 slices bacon
  • 1/4 cup EVOO
  • 1/4 cup chopped shallot
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 bunches kale, stemmed and roughly chopped
  • 4 hard-boiled eggs
  • 1/4 pound smoked turkey, diced
  • 1 avocado, diced
  • 1/4 cup crumbled blue cheese


In a large skillet, fry the bacon over medium-high until crispy, about 8 minutes. Transfer to a paper towel; cool and crumble.

In a large bowl, whisk the EVOO, shallot, vinegar and mustard; season with salt. Add the kale and rub with the dressing until tender; season.

Peel and chop the eggs. Top the kale with the bacon, eggs, turkey, avocado and cheese; season with pepper.

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