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.
One Quick Hack for Dicing Avocados
